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The compositional, physicochemical and functional properties of germinated mung bean flour and its addition on quality of wheat flour noodle
Despite sprouted grains have high nutritional and functional properties, their exploration in mung bean and application in traditional foods are limited. The effects of germination of mung bean for 12, 24, 36, 48, 60 and 72 h on compositional, physicochemical and functional properties of its flour w...
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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/PMC6233452/ https://ncbi.nlm.nih.gov/pubmed/30483011 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3460-z |
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