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Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice
Effects of partial (50%) and total replacement of wheat flour with black rice flour on the phytochemical, physico-chemical, sensorial, and textural properties of muffins were studied. Partial or total replacement of wheat flour with black rice flour in muffins improved their nutritional and antioxid...
Guardado en:
| Publicado en: | Molecules |
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| Autores principales: | , , , , , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI
2018
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6278335/ https://ncbi.nlm.nih.gov/pubmed/30469411 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules23113047 |
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