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Quality evaluation of little millet (Panicum miliare) incorporated functional bread
The study was undertaken with the objective of formulating a fiber enriched functional bread by incorporating little millet flour (LMF). Wheat flour (WF) was replaced with LMF at various proportions (10, 30 and 50%) in the bread preparation. The developed breads were evaluated for physical, sensory...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2015
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648869/ https://ncbi.nlm.nih.gov/pubmed/26604415 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1932-y |
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