טוען...
Quality Assessment and Physicochemical Characteristics of Bran Enriched Chapattis
Cereal brans singly and in combination were blended at varying levels (5 and 10%) for development of Chapattis. Cereal bran enriched Chapattis were assessed for quality and physicochemical characteristics. On the basis of quality assessment, 10% enrichment level for Chapatti was the best. Moisture c...
שמור ב:
| הוצא לאור ב: | Int J Food Sci |
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| Main Authors: | , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Hindawi Publishing Corporation
2014
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4745543/ https://ncbi.nlm.nih.gov/pubmed/26904644 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2014/689729 |
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