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Effect of canola proteins on rice flour bread and mathematical modelling of the baking process
The aim of the present work was to study the technological impact of incorporating canola protein concentrate (extract) into gluten-free bread formulation made of white rice flour. The main properties of the obtained dough and bread were compared to two control formulations made of 100% wheat flour...
Guardat en:
| 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/PMC6675797/ https://ncbi.nlm.nih.gov/pubmed/31413401 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03842-2 |
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