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Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality
Studies on Argentinian soft wheat cultivars are scarce, although the flours obtained from these wheats are the most suitable for cookie making. This work studies the behavior of the flours obtained from 44 adapted soft wheat lines harvested in two consecutive years for cookie making, focusing on sta...
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| Publicado no: | J Food Sci Technol |
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| 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/PMC6801258/ https://ncbi.nlm.nih.gov/pubmed/31686679 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03954-9 |
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