Cargando...

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...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Shabir Ahmad Mir, Sowriappan John Don Bosco, Manzoor Ahmad Shah
Formato: Artigo
Lenguaje:Inglês
Publicado: Elsevier 2019-01-01
Colección:Journal of the Saudi Society of Agricultural Sciences
Acceso en línea:http://www.sciencedirect.com/science/article/pii/S1658077X17300048
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!