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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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Detalles Bibliográficos
Publicado en:J Food Sci Technol
Main Authors: Indrani, D., Sakhare, Suresh D., Milind, Inamdar, Aashitosh A.
Formato: Artigo
Idioma:Inglês
Publicado: Springer India 2014
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Acceso en liña: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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