Cargando...
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...
Guardado en:
| Publicado en: | Food Sci Nutr |
|---|---|
| Autores principales: | , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
John Wiley and Sons Inc.
2016
|
| Materias: | |
| Acceso en línea: | 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 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|