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Effect of fiber incorporation on rheological and chapati making quality of wheat flour
Traditional Indian unleavened bread (chapati) was prepared by incorporating wheat bran (insoluble fiber) and oat bran (soluble fiber) at different levels into whole wheat flour. Central composite rotatable design with 2 independent variables (wheat bran and oat bran) at 5 levels (wheat bran 3–9, oat...
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| Главные авторы: | , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer-Verlag
2010
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550966/ https://ncbi.nlm.nih.gov/pubmed/23572620 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0036-y |
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