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Effect of spinach powder on physico-chemical, rheological, nutritional and sensory characteristics of chapati premixes
Effect of spinach powder on the physico-chemical, rheological, nutritional and sensory characteristics on chapati premixes was studied by incorporating spinach powder at different concentrations from 1 % to 10 % based on wheat flour. Addition of 5 % of spinach powder to wheat flour was found to be o...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2013
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4375203/ https://ncbi.nlm.nih.gov/pubmed/25829620 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1198-1 |
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