טוען...
Influence of different flours and starches on gluten-free bread aroma
The aim of this research was to study the effect of different gluten-free flours (yellow and white corn, rice, oat, teff, buckwheat, amaranth and quinoa) and starches (wheat, corn and potato) on the generation of volatile compounds in the fermented doughs and crumbs. Volatile compounds were analyzed...
שמור ב:
| הוצא לאור ב: | J Food Sci Technol |
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| Main Authors: | , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Springer India
2017
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5430174/ https://ncbi.nlm.nih.gov/pubmed/28559602 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2562-3 |
| תגים: |
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