Llwytho...
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...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | J Food Sci Technol |
|---|---|
| Prif Awduron: | , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Springer India
2017
|
| Pynciau: | |
| Mynediad Ar-lein: | 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 |
| Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
|