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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...

詳細記述

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書誌詳細
出版年:Food Sci Nutr
主要な著者: Erukainure, Ochuko L., Okafor, Jane N.C., Ogunji, Akinyele, Ukazu, Happiness, Okafor, Ebele N., Eboagwu, Ijeoma L.
フォーマット: Artigo
言語:Inglês
出版事項: John Wiley and Sons Inc. 2016
主題:
オンライン・アクセス: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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