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Effect of ingredients on the quality of gluten-free steamed bread based on potato flour
Response surface methodology was used to analyze effects of the amounts of pregelatinized potato flour (PGPF), hydroxypropylmethylcellulose (HPMC), egg white protein (EWP), and water on the dough fermentation and physical properties of gluten-free (GF) steamed bread based on potato flour. The result...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6542968/ https://ncbi.nlm.nih.gov/pubmed/31205342 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03730-9 |
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