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Effect of gelatinized-retrograded and extruded starches on characteristics of cookies, muffins and noodles
The effect of substitution of wheat flour with gelatinized-retrograded starch (GRS) and extruded starch (ES) at 10 and 20 % levels on characteristics of cookies, muffins and noodles was evaluated. Cookies made by substitution of flour with GRS or ES were lighter in color, showed higher spread ratio...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2016
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4921102/ https://ncbi.nlm.nih.gov/pubmed/27407215 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2234-8 |
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