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Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.)
Black gram grains were fractionated using roller flour mill. Effect of combination of additives (CA) namely dry gluten powder, sodium stearoyl-2-lactylate, fungal α-amylase on the rheological and bread making characteristics of wheat flour partly replaced with roller milled fractions of black gram w...
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| 發表在: | J Food Sci Technol |
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| Main Authors: | , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Springer India
2014
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4519491/ https://ncbi.nlm.nih.gov/pubmed/26243951 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1592-3 |
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