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Dough performance, quality and shelf life of flat bread supplemented with fractions of germinated date seed
Germinated palm date seeds were milled into two fractions: germ and residue. Dough rheological characteristics, baking (specific volume and sensory evaluation), and textural properties (at first day and during storage for 5 days) were determined in Barbari flat bread. Germ and residue fractions were...
Guardado en:
| Publicado en: | J Food Sci Technol |
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| Autores principales: | , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer India
2013
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4252403/ https://ncbi.nlm.nih.gov/pubmed/25477644 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-0929-7 |
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