Influence of Hazelnut and Walnut Oil Cakes Powder on Thermal and Rheological Properties of Wheat Flour
The aim of the study was to assess the influence of the addition of powdery hazelnut oil cakes (HOC) or walnut oil cakes (WOC) to wheat flour (WF) on its selected thermal and rheological properties. In the research material, part of the wheat flour (5%, 10%, 15%) was substituted with powdery oil cak...
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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2023-11-01
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| coleção: | Foods |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2304-8158/12/22/4060 |
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