A carregar...
Effect of selected dehulled legume incorporation on functional and nutritional properties of protein enriched sorghum and wheat extrudates
The effect of legume incorporation (5%, 10% and 15%) on functional and nutritional properties of sorghum and wheat extrudates was investigated. Sorghum extrudates incorporated with legumes showed lower water absorption index water solubility index and pasting properties viz., peak viscosity, minimum...
Na minha lista:
| Main Authors: | , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2011
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550840/ https://ncbi.nlm.nih.gov/pubmed/24082268 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0209-8 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|