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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...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2013
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| Fag: | |
| Online adgang: | 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 |
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