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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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| Publié dans: | Food Sci Nutr |
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| Auteurs principaux: | , , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
John Wiley and Sons Inc.
2020
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| Sujets: | |
| Accès en ligne: | 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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