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Effects of celery powder on wheat dough properties and textural, antioxidant and starch digestibility properties of bread
In order to investigate the effects of celery powder (CP) on bread quality, wheat flour was replaced by CP which was produced from two celery varieties (‘Jinnan Shiqin’ and ‘Ventura’) at different levels (1, 2, 3 and 5/100 g flour). For both kinds of CPs, Mixolab analysis showed that the water absor...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2019
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7171037/ https://ncbi.nlm.nih.gov/pubmed/32327782 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04204-8 |
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