Lataa...
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...
Tallennettuna:
| Julkaisussa: | J Food Sci Technol |
|---|---|
| Päätekijät: | , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Springer India
2019
|
| Aiheet: | |
| Linkit: | 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 |
| Tagit: |
Lisää tagi
Ei tageja, Lisää ensimmäinen tagi!
|