A carregar...
Effect of acorn flour on the physico-chemical and sensory properties of biscuits
The aim of the work was to explore the feasibility of using acorn flour as a novel and healthy ingredient in biscuits. The physico-chemical characteristics of acorn flour obtained from three different Quercus species were compared. Acorns of Quercus coccifera L. were the most antioxidant and were th...
Na minha lista:
| Publicado no: | Heliyon |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2019
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6700410/ https://ncbi.nlm.nih.gov/pubmed/31453400 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2019.e02242 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|