טוען...
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...
שמור ב:
| הוצא לאור ב: | Food Sci Biotechnol |
|---|---|
| Main Authors: | , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Springer Singapore
2019
|
| נושאים: | |
| גישה מקוונת: | 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 |
| תגים: |
הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|