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Physicochemical quality and sensory acceptance of toasts with partial replacement of wheat flour by maize biomass flour
The aim of this study was to assess physicochemical and sensory viability of toasts developed from the partial replacement of wheat flour (WF) by maize biomass flour (MBF). Different levels of MBF (0, 5, 10, 15 and 20 g 100 g(−1)) were used. Data obtained were evaluated by univariate and multivariat...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2020
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7447719/ https://ncbi.nlm.nih.gov/pubmed/32903943 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04416-3 |
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