Cargando...
Physical and textural properties of biscuits containing jet milled rye and barley flour
The biscuit-making performance of flour depends on both its botanical source and particle size. Several quality parameters of biscuits produced by partial replacement of wheat flour by barley and rye flours at 0, 10, 20, 30 and 40% were measured. Moreover, in order to investigate the effect of parti...
Gardado en:
| Publicado en: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2018
|
| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6342796/ https://ncbi.nlm.nih.gov/pubmed/30728579 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3497-z |
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|