تحميل...
Baking quality, sensory properties and shelf life of bread with polyols
The polyols namely glycerol, sorbitol and mannitol were incorporated at 2, 4 and 6 % level in flour for bread making and their effect on textural properties, bread making quality and sensory acceptability of bread was studied. The effect of incorporation revealed the increased bake absorption, bread...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Springer India
2014
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4152494/ https://ncbi.nlm.nih.gov/pubmed/25190863 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1256-3 |
| الوسوم: |
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