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%...
Salvato in:
| Pubblicato in: | Ciência e Tecnologia de Alimentos |
|---|---|
| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2015
|
| Soggetti: | |
| Accesso online: | https://www.redalyc.org/articulo.oa?id=395941535012 |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|