Φορτώνει......
Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers' spent cassava flour
The effect of some processing parameters (frying temperature [140–160°C], frying time [2–4 min], level of brewers' spent cassava flour (BSCF) [20–40%], and thickness [2–4 mm]) on some quality attributes of wheat‐BSCF fried snack was investigated. Response surface methodology based on Box–Behnke...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Food Sci Nutr |
|---|---|
| Κύριοι συγγραφείς: | , , , , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
John Wiley and Sons Inc.
2015
|
| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4708630/ https://ncbi.nlm.nih.gov/pubmed/26788313 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.255 |
| Ετικέτες: |
Προσθήκη ετικέτας
Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!
|