A carregar...
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...
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/PMC5430192/ https://ncbi.nlm.nih.gov/pubmed/28559619 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2591-y |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|