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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...
में बचाया:
| मुख्य लेखकों: | , , |
|---|---|
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Elsevier
2019-01-01
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| श्रृंखला: | Journal of the Saudi Society of Agricultural Sciences |
| ऑनलाइन पहुंच: | http://www.sciencedirect.com/science/article/pii/S1658077X17300048 |
| टैग : |
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