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Quality characteristics of buckwheat (Fagopyrum esculentum) based nutritious ready-to-eat extruded baked snack
The study aimed to utilize buckwheat and bread waste to develop ready to eat snack with reduced fat, enriched protein, dietary fiber and minerals. Base flour constituting of buckwheat flour (BF) and rice flour in the ratio of 90:10 was replaced with bread powder (BP) at varying levels (0–80%). The g...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2021
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8021665/ https://ncbi.nlm.nih.gov/pubmed/33897040 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04940-2 |
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