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Effects of orange peel powder on rheological properties of wheat dough and bread aging
Orange peels, the major byproduct of orange fruit processing, are a good material for functional food production because of their excellent physiological and health function. The effects of orange peel powder (OPP) on the rheological and reho‐fermentation properties of high‐gluten wheat dough and br...
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| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7866614/ https://ncbi.nlm.nih.gov/pubmed/33598189 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.2080 |
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