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Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality
Legumes and cereals complement their nutritional quality and there is a need of convenience products made with these grains. The objectives of this study were to determine the rheological and functional properties of precooked red kidney bean (RKB) flours and their effect on viscoelastic 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/PMC6233425/ https://ncbi.nlm.nih.gov/pubmed/30482989 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3428-z |
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