Llwytho...
Incorporation of carrot pomace powder in wheat flour: effect on flour, dough and cookie characteristics
Carrot pomace powder (CPP) of 72 and 120 mesh sizes was incorporated in wheat flour at 10, 15 and 20 % level and its impact on flour, dough and cookie characteristics was evaluated. Protein content of the flour blends (8.84–7.88 %) decreased and fibre content (4.63–6.68 %) increased upon blending of...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | J Food Sci Technol |
|---|---|
| Prif Awduron: | , , , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Springer India
2016
|
| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5147694/ https://ncbi.nlm.nih.gov/pubmed/28017986 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2345-2 |
| Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
|