ロード中...
Functional and physicochemical characteristics of cookies prepared from Amorphophallus paeoniifolius flour
This study was undertaken to prepare novelly formulated cookies from elephant foot yam flour (EFYF) with refined wheat flour (RWF) and evaluate their proximate composition, quality characteristics, texture, pasting and organoleptic properties. The formulated cookies prepared from EFYF, substituting...
保存先:
| 出版年: | J Food Sci Technol |
|---|---|
| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2017
|
| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5495745/ https://ncbi.nlm.nih.gov/pubmed/28720973 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2656-y |
| 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!
|