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Functional properties of pasta enriched with variable cereal brans
To explore the potentiality of cereal brans for preparation of fiber enriched pasta, various cereal brans (Wheat, Rice, Barley and Oat) were added at 0, 5, 10, 15, 20 and 25 per cent to durum wheat semolina. The effect of cereal bran enrichment on the colour, cooking, sensory quality and shelf life...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer-Verlag
2011
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550901/ https://ncbi.nlm.nih.gov/pubmed/23904655 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0294-3 |
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