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...
Guardado en:
| Autores principales: | , , , , , |
|---|---|
| Lenguaje: | English |
| Publicado: |
Sociedad Chilena de Nutrición, Bromatología y Toxicología
2013
|
| Materias: | |
| Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182013000100010 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Sea el primero en dejar un comentario!