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Influence of wheat milling by-products on some physical and chemical properties of filled and unfilled fresh pasta
The effects of wheat bran (WB) and wheat germ (WG) (5, 10, 15 and 20%) on physical, chemical and sensory properties of filled (with cheese) and unfilled fresh pasta were investigated. Pasta formulations with increased WB and WG ratio resulted in higher water uptake, volume increase, cooking loss, an...
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| Vydáno v: | J Food Sci Technol |
|---|---|
| Hlavní autoři: | , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2019
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6542859/ https://ncbi.nlm.nih.gov/pubmed/31205340 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03705-w |
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