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Influence of resistant starches on chemical and functional properties of tarhana
Two different commercial resistant starches (RSa and RSb) were used in tarhana formulation on the basis of its replacement with wheat flour at 15, 30 and 45 % levels. Color values, some chemical, functional and sensory properties of tarhana were determined. Tarhana containing 30–45 % RSa gave lower...
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| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2014
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4519504/ https://ncbi.nlm.nih.gov/pubmed/26243962 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1598-x |
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