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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| Auteurs principaux: | , , , , , |
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| Langue: | English |
| Publié: |
Sociedad Chilena de Nutrición, Bromatología y Toxicología
2013
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| Sujets: | |
| Accès en ligne: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182013000100010 |
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