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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...
में बचाया:
| मुख्य लेखकों: | , |
|---|---|
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Springer-Verlag
2011
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| विषय: | |
| ऑनलाइन पहुंच: | 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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