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Polenta-based snack development: from maize flour to final product by assessing structural, mechanical and sensory properties
The aim of this paper was to study, step by step, the effect of ingredients and storage conditions on several properties of both the maize-based dough and the final product, during the new polenta-based snack food developing. Two different maize flours were characterized through water activity deter...
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| Publicado no: | J Food Sci Technol |
|---|---|
| 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/PMC6033827/ https://ncbi.nlm.nih.gov/pubmed/30042573 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3177-z |
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