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Effects on the quality and health-enhancing properties of industrial onion waste powder on bread
Industrial onion waste powder (IOWP) was used as an additive in wheat flour at different levels: 0, 1, 2, 3, 4 and 5%. The effect of onion waste addition on the mixing properties of the dough and quality of bread was investigated. The mixing properties of the dough were determined by farinograph. Th...
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| Publicat a: | J Food Sci Technol |
|---|---|
| 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/PMC6233428/ https://ncbi.nlm.nih.gov/pubmed/30483005 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3448-8 |
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