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Physicochemical properties of wheat-canna and wheat-konjac composite flours
Physicochemical properties of composite flours made of wheat from low to high protein contents and canna or konjac at different levels of substitution (0, 25, 50, 75, and 100 %) were prepared and analyzed. Compared to that of wheat flour alone, increasing levels of canna inclusions significantly inc...
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| Главные авторы: | , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2012
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4152523/ https://ncbi.nlm.nih.gov/pubmed/25190833 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0696-x |
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