Učitavanje...
Banana Powder as an Additive to Common Wheat Pasta
This study aimed to analyse the effect of dried banana powder (BP) on common wheat pasta characteristics. Wheat flour (type 500) was replaced with 1%, 2%, 3%, 4% and 5% of BP. Control pasta without BP addition was also prepared. Pasta quality parameters including texture, colour, cooking characteris...
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| Izdano u: | Foods |
|---|---|
| Glavni autori: | , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI
2020
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| Teme: | |
| Online pristup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7023123/ https://ncbi.nlm.nih.gov/pubmed/31948070 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9010053 |
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