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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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Detalhes bibliográficos
Publicado no:Prev Nutr Food Sci
Autor principal: Lee, Na-Young
Formato: Artigo
Idioma:Inglês
Publicado em: The Korean Society of Food Science and Nutrition 2016
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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