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Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening
The handling of rice flour doughs in terms of sheeting, flattening and rolling is difficult due to the absence of gluten forming proteins; scope exists to improve these characteristics by incorporating appropriate additives during the preparation of rice doughs. Different levels of additives such as...
Gardado en:
| 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/PMC4519441/ https://ncbi.nlm.nih.gov/pubmed/26243905 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1591-4 |
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