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Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies
Carob flour is a product rich in fibre obtained from by-products of the locust bean gum extraction processing. The flour is commercialised with different degrees of roasting in order to improve its organoleptic characteristics. In this study, carob flour with three different roasting degrees was use...
Guardat en:
| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2017
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5495738/ https://ncbi.nlm.nih.gov/pubmed/28720967 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2649-x |
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