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Effects of incorporation of groundnut oil and hydrogenated fat on pasting and dough rheological properties of flours from wheat varieties
The effects of incorporation of groundnut oil (GO) and hydrogenated fat (HF) at different levels (1%, 3% and 5%) on pasting, dough rheology and mixing properties of strong wheat flour (SWF) and weak wheat flour (WWF) were evaluated. SWF showed higher paste viscosities as compared to WWF. However, hi...
Tallennettuna:
| Julkaisussa: | J Food Sci Technol |
|---|---|
| Päätekijät: | , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Springer India
2019
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6400755/ https://ncbi.nlm.nih.gov/pubmed/30906063 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03633-9 |
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