Carregant...
Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties
This study aimed to determine the influence of substituting rice flour and potato starch with quinoa flour at different levels on the rheological properties of batters and physical, chemical properties and quality parameters of gluten-free cakes. Substituting rice flour and potato starch with quinoa...
Guardat en:
| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2018
|
| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6400756/ https://ncbi.nlm.nih.gov/pubmed/30906026 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3523-1 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|