Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Elvira E. Treviño-Garza"'
Autor:
Esther Pérez-Carrillo, Ana G. González-Fernández, Sylvia M.A. Morales-Garza, Elvira E. Treviño-Garza, Sara Guajardo-Flores, Sergio O. Serna-Saldívar, Diana Sánchez-Hernández
Publikováno v:
CyTA - Journal of Food, Vol 15, Iss 4, Pp 538-543 (2017)
Soybean milk powder (SMP) and amaranth flour (AF) can improve the nutritional profile of bakery products. Nonetheless, these ingredients can impart undesirable effects on batter rheology and product texture. In this study, the effect of three additiv
Externí odkaz:
https://doaj.org/article/fc2a12ae10984edb92dea302d33cccbd
Autor:
Sergio O. Serna-Saldívar, Ana G. González-Fernández, Elvira E. Treviño-Garza, Sara Guajardo-Flores, Sylvia M.A. Morales-Garza, Diana Sanchez-Hernandez, Esther Pérez-Carrillo
Publikováno v:
CyTA-Journal of Food, Vol 15, Iss 4, Pp 538-543 (2017)
CyTA, 15(4): 538-543
CyTA, 15(4): 538-543
Soybean milk powder (SMP) and amaranth flour (AF) can improve the nutritional profile of bakery products. Nonetheless, these ingredients can impart undesirable effects on batter rheology and product texture. In this study, the effect of three additiv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6931fa6faab9f4358244e137cbb5ade
https://doaj.org/article/fc2a12ae10984edb92dea302d33cccbd
https://doaj.org/article/fc2a12ae10984edb92dea302d33cccbd