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Wheat bread enriched with organic calcium salts and inulin. A bread quality study
The objective of this work was to study quality parameters of enriched wheat bread with calcium citrate (Ca(3)CI(2)) or lactate (CaLA(2)) and inulin (In), also to optimize bread formulation. Fermentation time (t(f)), specific volume (Vs), browning index of crust (BI) and crumb properties (moisture,...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4711440/ https://ncbi.nlm.nih.gov/pubmed/26787968 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2008-8 |
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