Nalaganje...
Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour
The aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato–wheat flour basis) on the potato–wheat dough (the mass ratio was 1:1) rheological, fermentation and bread making properties. The t...
Shranjeno v:
| izdano v: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer India
2017
|
| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5430192/ https://ncbi.nlm.nih.gov/pubmed/28559619 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2591-y |
| Oznake: |
Označite
Brez oznak, prvi označite!
|