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Technological and nutritional properties of gluten-free snacks based on brown rice and chestnut flour
Effect of different ratios of chestnut flour substitution on brown rice flour based snack was investigated for technological and nutritional properties. Pasting properties significantly varied among the flour ratios and the higher levels of chestnut flour led to the increase in pasting properties. C...
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| Hauptverfasser: | , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Elsevier
2019-01-01
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| Schriftenreihe: | Journal of the Saudi Society of Agricultural Sciences |
| Online Zugang: | http://www.sciencedirect.com/science/article/pii/S1658077X17300048 |
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