Cargando...

Development of multigrain premixes—its effect on rheological, textural and micro-structural characteristics of dough and quality of biscuits

Four different Multigrain Premixes (MGPs) namely MGP I, MGP II, MGP III, MGP IV were developed to select the best premix for preparation of biscuits based on nutritional value and biscuit quality. The MGPs were prepared using cereals (barley, sorghum, maize, oats), pulses (chickpea dhal, green gram,...

Descrición completa

Gardado en:
Detalles Bibliográficos
Publicado en:J Food Sci Technol
Main Authors: Kumar, K. Ashwath, Sharma, G. K., Khan, M. A., Govindaraj, T., Semwal, A. D.
Formato: Artigo
Idioma:Inglês
Publicado: Springer India 2015
Assuntos:
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC4648932/
https://ncbi.nlm.nih.gov/pubmed/26604349
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1950-9
Tags: Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!