Chargement en cours...
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...
Enregistré dans:
| Publié dans: | J Food Sci Technol |
|---|---|
| Auteurs principaux: | , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer India
2019
|
| Sujets: | |
| Accès en ligne: | 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 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|