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Frying of rice flour dough strands containing gum Arabic: texture, sensory attributes and microstructure of products
The effects of rice flour (50–56%, w/w) and gum Arabic (0–5%, w/w) on the physical, sensory and structural features of the fried dough strands were investigated. Up to 25.8% reduction in oil was possible by the incorporation of gum Arabic. The wide variations in failure force (13.8–25.3 N) and failu...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2017
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5380637/ https://ncbi.nlm.nih.gov/pubmed/28416880 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2560-5 |
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