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Effect of amaranth and quinoa seed flour on rheological and physicochemical properties of goat meat nuggets
An attempt was made through the present study to prepare gluten free goat meat nuggets by replacing refined wheat flour from product formulation with healthy, dietary fibre rich amaranth (A) and quinoa (Q) flour at different levels. A total of five different treatments viz., AI (1.5% amaranth), AII...
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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/PMC6828864/ https://ncbi.nlm.nih.gov/pubmed/31741527 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03975-4 |
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