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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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| 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/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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