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Utilization of lentil, pea, and faba bean hulls in Turkish noodle production
Turkish noodles (erişte) were substituted with green lentil (Lens culinaris), red lentil (L. culinaris), faba bean (Vicia faba), and pea (Pisum sativum) hulls at the level of 2.5, 5, and 10% and the effects of the substitution on proximate composition, mineral composition, colour, cooking properties...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5897292/ https://ncbi.nlm.nih.gov/pubmed/29666526 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3086-1 |
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