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Influence of defatted soy flour addition on the quality and stability of pretzel type product
Effect of soya flour addition to 70% extraction bread wheat flour (PBW-343) at (0, 5, 10, 20 & 30%) was investigated for physico-chemical, dough handling and pretzel making properties. Results revealed that with increasing DSF addition, farinogram characteristics; water absorption, arrival time,...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2011
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3931884/ https://ncbi.nlm.nih.gov/pubmed/24587534 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0529-3 |
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