טוען...
Effect of coated and uncoated ground flaxseed addition on rheological, physical and sensory properties of Taftoon bread
Flaxseed is used to fortify bread. In order to reduce cyanogenic glycosides compounds of flaxseed, ground flaxseed was incubated at 30 °C and heated in a kitchen microwave oven. The cyanogenic compounds of flaxseed were reduced to 13.4 %. Treated ground flaxseed was coated with Arabic gum solution c...
שמור ב:
| הוצא לאור ב: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Springer India
2014
|
| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4519510/ https://ncbi.nlm.nih.gov/pubmed/26243931 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1596-z |
| תגים: |
הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|