Color, antioxidation, and texture of dough and Chinese steamed bread enriched with pitaya peel powder

Autor:	Sy‐Yu Shiau, Chia‐Tai Hsu, Yung‐Ho Chang
Rok vydání:	2018
Předmět:	0301 basic medicine 03 medical and health sciences 030109 nutrition & dietetics 0404 agricultural biotechnology Chemistry Organic Chemistry 04 agricultural and veterinary sciences Texture (crystalline) Food science Fiber Steamed bread 040401 food science Food Science
Zdroj:	Cereal Chemistry. 96:76-85
ISSN:	0009-0352
DOI:	10.1002/cche.10097
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::60c8890633e884cbda6a4206f71d249b https://doi.org/10.1002/cche.10097 Zobrazit plný text záznamu Plný text