Application of extruded broken bean flour for formulation of gluten-free cake blends
The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60%...
Na minha lista:
| Publicado no: | Ciência e Tecnologia de Alimentos |
|---|---|
| Principais autores: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2015
|
| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=395941535012 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|