A carregar...
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...
Na minha lista:
| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2020
|
| Assuntos: | |
| Acesso em linha: | 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 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|