Zobrazeno 1 - 1
of 1
pro vyhledávání: '"fermentation rheological properties"'
Publikováno v:
Shipin yu jixie, Vol 39, Iss 4, Pp 14-18 (2023)
Objective: To develop fermented baked goods containing coconut powder. Methods: The texture and fermentation rheological properties of coconut flour-wheat flour dough were measured by full texture compression test of TA.XT Plus C physical property te
Externí odkaz:
https://doaj.org/article/37bbb59e599245f28b3fff172ec3d6c6
