Nalaganje...
Evaluation of pasting and dough rheological properties of composite flours made from flour varied in gluten strength
Flours from various wheat varieties varied in gluten strength were blended in varying proportions and evaluated for pasting and dough rheological properties. The different blends of strong: very weak/weak/medium flour (100:0, 75:25, 50:50, 25:75 and 0:100) (w/w) were prepared. Two strong and three w...
Shranjeno v:
| izdano v: | J Food Sci Technol |
|---|---|
| Main Authors: | , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer India
2019
|
| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6525708/ https://ncbi.nlm.nih.gov/pubmed/31168152 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03759-w |
| Oznake: |
Označite
Brez oznak, prvi označite!
|