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Rheology, fatty acid profile and quality characteristics of nutrient enriched pizza base
Enrichment of thick bread type pizza base (PZB) was done by substituting wheat flour (WF) with 5, 10 and 15 % soya protein isolate (SPI). The rheological characteristics of WF showed that water absorption increased, extensibility and peak viscosity decreased when level of SPI increased from 5 to 15 ...
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| Publicado en: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2014
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4397299/ https://ncbi.nlm.nih.gov/pubmed/25892792 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1338-2 |
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