Caricamento...
Effect of blends of dehydrated green pea flour and amaranth seed flour on the rheological, microstructure and pasta making quality
Effect of dehydrated green pea flour (DGPF) and additives like glycerol mono stearate (GMS), sodium stearoyl lactylate (SSL) and dry gluten on the rheological characteristics and pasta making quality made from Indian Triticum aestivum was studied. 5–10% of amaranth seed flour was used in the formula...
Salvato in:
| Autori principali: | , |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer-Verlag
2011
|
| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550830/ https://ncbi.nlm.nih.gov/pubmed/24293690 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0213-z |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !
|