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Go clean label: replacement of commercial dough strengtheners with hard red spring wheat flour in bread formulations
There is growing interest in the application of natural ingredients to replace chemical dough improvers in bread formulations in order to meet consumer demands of clean label products. The goal of this study was to evaluate the dough quality and baking quality of hard red spring (HRS) wheat flour bl...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7447701/ https://ncbi.nlm.nih.gov/pubmed/32903984 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04390-w |
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