Wird geladen...
Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan
β-glucan is currently one of the most important bioactive substances. Hence, there is a growing interest in the production of various foods containing β-glucan. The study examines the influence of the degree of wheat flour extraction in the quality of breads with high β-glucan content. Rheological t...
Gespeichert in:
| Veröffentlicht in: | Ciência e Tecnologia de Alimentos |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2015
|
| Schlagworte: | |
| Online Zugang: | https://www.redalyc.org/articulo.oa?id=395941535007 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|