लोड हो रहा है...
Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta
Wheat flour fractioned by sieving into four different particle size fractions namely finer fractions (<75 and 75–118 μm), coarser fractions (118–150 and >150 μm) were analyzed for their chemical, rheological, bread & parotta making characteristics. The finer fractions had lower ash, higher...
में बचाया:
| में प्रकाशित: | J Food Sci Technol |
|---|---|
| मुख्य लेखकों: | , , , , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Springer India
2013
|
| विषय: | |
| ऑनलाइन पहुंच: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4252461/ https://ncbi.nlm.nih.gov/pubmed/25477689 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-0939-5 |
| टैग : |
टैग जोड़ें
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
|