A carregar...
Optimization of additive content and their combination to improve the quality of pure barley bread
The objective of this study was to model the influence of pregelatinized OSA starch (OSA), wheat gluten (Gl) and xylanase (Xyl) on breadmaking potential of barley flour by using response surface methodology. Addition of these ingredients had significant effect on specific bread volume, crust and cru...
Na minha lista:
| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5334214/ https://ncbi.nlm.nih.gov/pubmed/28298671 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2435-1 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|