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Effect of Soybean Flour on Physico-chemical, Functional, and Rheological Properties of Composite Flour from Rice, Sweet Potato, and Potato
Three composite flours were prepared by combining rice flour, potato starch, sweet potato flour, soybean flour, and xanthan gum in the ratio of 30: 15: 50: 4.5: 0.5; 30: 15: 45: 9.5: 0.5; and 30: 15: 40: 14.5: 0.5, were analysed for selected physical, chemical, functional, and rheological properties...
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| Publicado no: | Trop Life Sci Res |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Penerbit Universiti Sains Malaysia
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5131677/ https://ncbi.nlm.nih.gov/pubmed/27965751 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.21315/tlsr2016.27.3.18 |
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