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Effect of fats and oils on pasting and textural properties of wheat flour
Effects of fats and oils on pasting and textural properties of soft and hard wheat flours were investigated. Fats and oils significantly diminished peak viscosity, trough, breakdown, setback, final viscosity and escalated the pasting temperature. Effects on pasting properties were found more noticea...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2020
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7447748/ https://ncbi.nlm.nih.gov/pubmed/32903945 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04415-4 |
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