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Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven
The objective of this study was to compare the quality of legume cakes baked in microwave-infrared combination (MW-IR) oven with conventional oven. Legume cake formulations were developed by replacing 10 % wheat flour by lentil, chickpea and pea flour. As a control, wheat flour containing cakes were...
Guardat en:
| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2015
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4984705/ https://ncbi.nlm.nih.gov/pubmed/27570282 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2101-z |
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