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Chapatti sensory and textural quality in relation to whole meal flour and dough characteristics
Current study was designed to evaluate sensory and textural quality characteristics of chapatti, a commonly consumed flat bread in South-Asia in relation to flour quality parameters. Whole meals of cultivars and commercial wheat samples were analysed for physicochemical, pasting, dough and baking pr...
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| Pubblicato in: | Food Sci Biotechnol |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer Singapore
2019
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6992807/ https://ncbi.nlm.nih.gov/pubmed/32064133 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00658-w |
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