Evaluation of a Functional Bread Made with Wheat Flour (<i>Triticum</i> spp.), Tarwi Flour (<i>Lupinus mutabilis</i> Sweet) and Hydroxypropyl Methyl Cellulose
Making bread from tarwi represents a scientific and technical challenge due to its poor breadmaking properties; however, strategies like partial substitution with other flours as well as the use of improvers could maximize these properties. This work aimed to evaluate a functional bread made with wh...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
MDPI AG
2024-11-01
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| Σειρά: | Biology and Life Sciences Forum |
| Θέματα: | |
| Διαθέσιμο Online: | https://www.mdpi.com/2673-9976/37/1/12 |
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