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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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| 出版年: | Food Sci Nutr |
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| 主要な著者: | , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
John Wiley and Sons Inc.
2020
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| 主題: | |
| オンライン･アクセス: | 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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