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Physical and Sensorial Evaluation of Breads Prepared with Teff Flour (Eragrostis tef) Associated with Whey Protean and Cassava Starch
OBJECTIVES: Prepare breads with teff flour, whey protein and cassava starch and whey protein; Evaluate them physically and sensorially and compare with the standard wheat flour treatment. METHODS: This is an experimental study in which samples of breads were prepared and evaluated in the Laboratorie...
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| Publicado no: | Curr Dev Nutr |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Oxford University Press
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7258099/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzaa052_029 |
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