טוען...
Effect of maize based composite flour noodles on functional, sensory, nutritional and storage quality
To explore the feasibility of utilization of maize flour in noodle preparation, eight different combinations (T(1) to T(8)) with varied amount of maize flour (MF), refined wheat flour (RWF), rice flour (RF), wheat gluten (WG), soya protein isolate (SPI), kansui (Sodium Carbonates), potato starch (PS...
שמור ב:
| הוצא לאור ב: | J Food Sci Technol |
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| Main Authors: | , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Springer India
2015
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648924/ https://ncbi.nlm.nih.gov/pubmed/26604375 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1890-4 |
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