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Bambara–wheat composite flour: rheological behavior of dough and functionality in bread
The rheological behavior and functional properties of doughs from bambara–wheat composite flour was investigated. Bambara–wheat composite flour was prepared by substituting wheat with 0%, 10%, 15%, and 20% of bambara flour. The rheological behavior of their dough was analyzed with Mixolab. Breads pr...
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| Pubblicato in: | Food Sci Nutr |
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| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
John Wiley and Sons Inc.
2016
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5090649/ https://ncbi.nlm.nih.gov/pubmed/27826435 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.356 |
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