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Effect of incorporation of corn byproducts on quality of baked and extruded products from wheat flour and semolina
The effect of blending level (0, 5, 10, 15 and 20%) of corn bran, defatted germ and gluten with wheat flour on the physico-chemical properties (protein, crude fiber, phosphorus, iron and calcium), baking properties of bread, muffins and cookies, and extrusion properties of noodles and extruded snack...
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| 主要な著者: | , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer-Verlag
2011
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550853/ https://ncbi.nlm.nih.gov/pubmed/24082269 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0304-5 |
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