Loading...
Chemical composition, functional and sensory characteristics of wheat-taro composite flours and biscuits
The physicochemical, alveographic and sensory characteristics of precooked taro-wheat composite flours and their biscuits were investigated. A 2x7 factorial design consisting of two varieties of taro flour (Red Ibo Ngaoundere, RIN, and egg-like varieties) and 7 levels of wheat substitutions (0, 5, 1...
Na minha lista:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2012
|
| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4152512/ https://ncbi.nlm.nih.gov/pubmed/25190844 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0723-y |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|