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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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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | 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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