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Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours
The rheological and microstructural aspects of the dough samples prepared from wheat flour and different levels of tomato seed flour (TSF) were investigated by rheology methods through the Mixolab device, dynamic rheology and epifluorescence light microscopy (EFLM). The Mixolab results indicated tha...
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| 出版年: | Foods |
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| 主要な著者: | , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6963683/ https://ncbi.nlm.nih.gov/pubmed/31801201 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8120626 |
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