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Utilization of flour from rice brokens in wheat flour chapatti: evaluation of dough rheology, starch digestibility, glycemic index and retrogradation behavior
Broken rice, a byproduct of the rice milling industry was utilized at different levels to evaluate unleavened flat bread (chapatti) making properties of whole wheat flour. Chapattis were prepared by replacing whole wheat flour with broken rice flour up to 50% level. Mixolab studies revealed that inc...
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| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6525715/ https://ncbi.nlm.nih.gov/pubmed/31168131 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03726-5 |
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