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Influence of honey types and heating treatment on the rheological properties of glutinous rice flour gels
Present study compared the rheological properties of glutinous rice flour (GRF) gel (33.3%, w/v) added with raw bee honey (RBH) or stingless bee honey (SBH) with/without heating treatment. RBH (diatase activity: 12.14 Schade) and SBH (1.53 Schade) significantly reduced the network of GRF gel by lowe...
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| Publicado no: | J Food Sci Technol |
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| Principais autores: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6443974/ https://ncbi.nlm.nih.gov/pubmed/30996444 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03691-z |
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