Á lódáil...
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: | , , , , , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
Springer India
2012
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| Ábhair: | |
| Rochtain Ar Líne: | 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 |
| Clibeanna: |
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