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Quality characteristics of bread produced from wheat, rice and maize flours
Rice (Oryza sativa) flour and maize (Zea mays) meal substitution in wheat (Triticum aestivum) flour, from 0 to 100% each, for the production of bread was investigated. The proximate analysis, pasting properties, bread making qualities of raw materials and sensory evaluation of the bread samples were...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2011
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550832/ https://ncbi.nlm.nih.gov/pubmed/24293700 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0548-0 |
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