ロード中...
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...
保存先:
| 出版年: | Food Sci Nutr |
|---|---|
| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
John Wiley and Sons Inc.
2016
|
| 主題: | |
| オンライン･アクセス: | 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 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|