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The effect of the ultrasound process and pre-gelatinization of the corn flour on the textural, visual, and sensory properties in gluten-free pan bread
The present study used ultrasound waves with the intensity of zero, 30, and 70%, as well as the microwave-induced pre-gelatinization of corn flour and natural ones to produce gluten-free pan bread. To this end, the microstructure of pre-gelatinized corn flour was compared to the natural one. The res...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7026336/ https://ncbi.nlm.nih.gov/pubmed/32123420 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04132-7 |
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