Physical and sensorial properties of potato breads fortified with whole soybean flour

The aim of this work was to study the effects offortification ofpo-tato bread with whole soybean flour on theirphysicochemical and sensory properties. Control formulations containing 30%, 50% and 70% soybean flour were developed. Firmness, cohesiveness, gumminess and chewiness of bread increased wit...

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Autores principales: Gomes Natal,Dorina Isabel, Souza Dantas,Maria Inés de, Teixeira Ribeiro Vidigal,Márcia Cristina, Machado Rocha Ribeiro,Sônia, Ribeiro Silva,Roberta, Stampini Duarte Martino,Hércia
Lenguaje:English
Publicado: Sociedad Chilena de Nutrición, Bromatología y Toxicología 2013
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Acceso en línea:http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182013000100010
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