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Fibres as an additive for oil reduction in deep fat fried poori
Models capable of predicting the moisture and oil content as well as overall acceptability (OAA) of poori, prepared from wheat flour incorporated with wheat bran and oat bran were developed using response surface methodology. Central composite rotatable design with two independent variables (wheat b...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer-Verlag
2011
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550836/ https://ncbi.nlm.nih.gov/pubmed/24293697 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0218-7 |
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