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Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten‐free bread
The aim of this study was to assess the effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten‐free (GF) bread. In this study, corn flour was replaced with soy flour at different levels 5%, 10%, and 15% to produce a more nutritionally balanced GF bread. Physical a...
Gorde:
| Argitaratua izan da: | Food Sci Nutr |
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| Egile Nagusiak: | , , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
John Wiley and Sons Inc.
2016
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5448356/ https://ncbi.nlm.nih.gov/pubmed/28572928 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.411 |
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