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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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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Elsevier
2019-01-01
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| シリーズ: | Journal of the Saudi Society of Agricultural Sciences |
| オンライン･アクセス: | http://www.sciencedirect.com/science/article/pii/S1658077X17300048 |
| タグ: |
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