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Influence of processing parameters on textural characteristics and overall acceptability of millet enriched biscuits using response surface methodology
Five blends of refined wheat flour (RWF) (63.2 – 96.8, %RWF) and millet were used to manufacture biscuits baked for varying time (3.3–6.7 min) and temperature (166.6 – 183.4 °C). The manufactured biscuits were evaluated in terms of textural attributes (crispness, hardness and cutting strength) and o...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2010
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551064/ https://ncbi.nlm.nih.gov/pubmed/23572731 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0164-4 |
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