Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads

Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW) breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DA...

Celý popis

Uloženo v:
Podrobná bibliografie
Vydáno v:Int J Food Sci
Hlavní autoři: Eduardo, Maria, Svanberg, Ulf, Ahrné, Lilia
Médium: Artigo
Jazyk:Inglês
Vydáno: Hindawi Publishing Corporation 2014
Témata:
Research Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC4745537/
https://ncbi.nlm.nih.gov/pubmed/26904634
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2014/479630
Tagy: Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!

Podobné jednotky