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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...
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| 主要な著者: | , , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2012
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| 主題: | |
| オンライン･アクセス: | 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 |
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