A carregar...
A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient
Low Glycemic Index (LGI) foods help to maintain blood glucose level in diabetic individuals. Pea flour (PF) is known to be one of LGI ingredients used in the food industry. To assess the influence of PF in noodle processing, thermally processed pea flour was incorporated at 20 % and 40 % in the prep...
Na minha lista:
| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2013
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4348289/ https://ncbi.nlm.nih.gov/pubmed/25745208 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1126-4 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|