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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,...
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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/PMC4648932/ https://ncbi.nlm.nih.gov/pubmed/26604349 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1950-9 |
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