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Effect of brown rice flour fortification on the quality of wheat-based dough and flat bread
The objective of present study was to investigate the impact of Brown Rice flour (BR) incorporation, at three different levels of 5, 10 and 15 % to the Wheat Flour (WF) preparations on rheological properties of wheat-based dough and quality of wheat-based flat bread. The BR flour incorporation mainl...
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| Main Authors: | , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2012
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4190248/ https://ncbi.nlm.nih.gov/pubmed/25328232 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0716-x |
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