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Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue
Dry soybean (Glycine max) residue (SBR) is a byproduct rich in dietary fibre and protein with high levels of essential amino acids. The effects due to the substitution of refined wheat flour with 5% or 10% SBR in dough rheology and hot-press tortilla texture, dimensions, colour, protein and dietary...
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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/PMC6233435/ https://ncbi.nlm.nih.gov/pubmed/30482992 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3432-3 |
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