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Effect of potato flour on quality and staling properties of wheat–potato flour bread

To elucidate the impact of potato flour (PF) on quality changes and staling characteristics of the composite bread from wheat–potato flour (WPF), the physicochemical (specific volume, colority, sensory value, texture, and viscosity) properties, and staling (X‐ray diffraction and water migration) pro...

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Dades bibliogràfiques
Publicat a:Food Sci Nutr
Autors principals: Ju, Qian, Li, Yaoxi, Sun, Huaxing, Chen, Jincheng, Yuan, Yanqiu, Hu, Yayun, Fujita, Kaori, Luan, Guangzhong
Format: Artigo
Idioma:Inglês
Publicat: John Wiley and Sons Inc. 2020
Matèries:
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC7590290/
https://ncbi.nlm.nih.gov/pubmed/33133550
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1829
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