Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Hong-Jia Lu"'
Publikováno v:
CyTA - Journal of Food, Vol 21, Iss 1, Pp 404-409 (2023)
ABSTRACTBlueberry wine residue was added to low-gluten flour in proportions of 0, 2, 4, and 6%, and the effect on dough properties was studied. The addition of blueberry wine residue reduced the final viscosity and retrogradation value of low-gluten
Externí odkaz:
https://doaj.org/article/0b5f20006a944866b1fa6b737470c721
Autor:
REN Zhong-shu, HONG Jia-lu
Publikováno v:
Journal of Bohai University (Philosophy & Social Science Edition) / Bohai Daxue Xuebao (Zhexue Shehuikexue Ban); 2014, Issue 6, p020-025, 6p