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Effects of Blends of Low-Protein Winter Wheat Flour and Barley Byproducts on Quality Changes in Noodles
The physicochemical characteristics of fresh noodles made with blends of low-protein wheat flour and barley byproduct (BBP, 250 μm) were investigated. The crude protein contents (PC) of flour from Goso and Backjoong cultivars were 7.91% and 7.67%, respectively. PC and β-glucan contents from the BBP...
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Publicado no: | Prev Nutr Food Sci |
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Autor principal: | |
Formato: | Artigo |
Idioma: | Inglês |
Publicado em: |
The Korean Society of Food Science and Nutrition
2016
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Assuntos: | |
Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5216888/ https://ncbi.nlm.nih.gov/pubmed/28078259 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2016.21.4.361 |
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