Impact of buckwheat flour granulation and supplementation level on the quality of composite wheat/buckwheat ginger-nut-type biscuits
<p>Effects of gradual wheat flour substitution with buckwheat flour in ginger-nut biscuit formulation were investigated regarding dough characteristics, physical and textural characteristics of final<br />product assessed after baking and 30 days of storage. Buckwheat flour was added at 30, 40, 50%...
Spremljeno u:
| Glavni autori: | , , |
|---|---|
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Chiriotti Editori
2015-12-01
|
| Serija: | Italian Journal of Food Science |
| Teme: | |
| Online pristup: | http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/13 |
| Oznake: |
Bez oznaka, Budi prvi tko označuje ovaj zapis!
|