A carregar...
Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles
Herein, feasibility of supplementing wheat flour with Chinese yam powder (CYP) for noodle preparation was assessed. After supplementation with CYP, the alterations in chemical, texture, cooking, rheological, and microstructure attributes of noodles were observed. Due to higher protein and lower glut...
Na minha lista:
| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2019
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6835949/ https://ncbi.nlm.nih.gov/pubmed/31640121 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8100519 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|