Effect of wheat flour substitution and popped amaranth flour content on the rheological, physicochemical and textural properties of hot-press wheat-oat-quinoa-amaranth composite flour tortillas
The aim of this research was to evaluate the effect of the popped amaranth flour on the rheology, chemical composition, protein digestibility and physical properties of hot-press tortillas elaborated with a wheat, oat and quinoa flour, compared with refined wheat flour. Mixolab C1 (dough stability)...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Taylor & Francis Group
2021-01-01
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| Serier: | CyTA - Journal of Food |
| Fag: | |
| Online adgang: | http://dx.doi.org/10.1080/19476337.2021.1937323 |
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