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Preparation and quality evaluation of potato steamed bread with wheat gluten
The present study aimed to study the preparation and quality evaluation of potato steamed bread by using potato flour, wheat flour, and gluten at the presence of yeast and inorganic additives. As the rheological properties of the potato–wheat formulated flour negatively related to the potato flour,...
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| Vydáno v: | Food Sci Nutr |
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| Hlavní autoři: | , , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
John Wiley and Sons Inc.
2020
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7455941/ https://ncbi.nlm.nih.gov/pubmed/32884680 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1600 |
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