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Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use
The aims of this work were to assess the influence of the physicochemical composition of whole flour from soft and hard wheat genotypes on cookie and bread properties, as well as the ability of the prediction tests to estimate the whole meal flour end-use. Flours from hard and soft wheat genotypes p...
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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/PMC7925757/ https://ncbi.nlm.nih.gov/pubmed/33746274 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04658-1 |
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