A carregar...
Effect of fiber fractions of prickly pear cactus (nopal) on quality and sensory properties of wheat bread rolls
In this study the addition of total fiber (TF), insoluble fiber (IF), and soluble fiber (SF) from nopal to wheat flour used to make bread rolls was assessed. The rheological properties of dough as well as quality, texture, sensorial and physical characteristics of the crumb rolls produced were evalu...
Na minha lista:
| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4397307/ https://ncbi.nlm.nih.gov/pubmed/25892800 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1341-7 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|