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Effects of pectin and emulsifiers on the physical and nutritional qualities and consumer acceptability of wheat composite dough and bread
Rheological behaviour and certain quality attributes of the dough and bread prepared from the wheat–millet–Bambara flour (WMB) containing mixtures of emulsifiers and/or apple pectin were investigated. WMB was prepared by substituting wheat flour (WF) with 25% millet flour and 25% Bambara flour. Pect...
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| Publicado en: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2018
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6342795/ https://ncbi.nlm.nih.gov/pubmed/30728549 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3457-7 |
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