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Capability of solvent retention capacity to quality of flat bread in three wheat cultivars
Variations in levels and properties of flour constituents have an impact on the quality of its end products and a given application. While the solvent retention capacity test has been used to assess flour quality of pan breads and cookies, to date, this test for determination the suitability of flou...
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| Veröffentlicht in: | J Food Sci Technol |
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| Hauptverfasser: | , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2018
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6400741/ https://ncbi.nlm.nih.gov/pubmed/30906035 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3537-8 |
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