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Quality attributes and Chapatti making property of biofortified wheat as influenced by particle size
Biofortified (PBW 1 Zn) wheat flour was fractionated into three fractions (355, 180 and 150 µm) and evaluated for physicochemical, functional, rheological, biochemical and chapatti making parameters. With decreasing flour particle size the ash, fat, fibre, phytic acid, antioxidant activity, total ph...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7884524/ https://ncbi.nlm.nih.gov/pubmed/33678897 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04629-6 |
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