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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...
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| Udgivet i: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2016
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| Fag: | |
| Online adgang: | 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 |
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