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Resistant starch: effect on rheology, quality, and staling rate of white wheat bread
The effect of the partial substitution (0, 10, 15, and 20%) of wheat flour with resistant starch (RS) on dough rheology and structure, and on the quality and staling rate of bread was evaluated. The results from farinograph, extensograph, alveograph, oscillatory rheological tests, and from confocal...
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| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2018
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6170360/ https://ncbi.nlm.nih.gov/pubmed/30333654 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3393-6 |
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