Portada del libro de Sweet bread produced with different concentrations of soybean meal
Título del libro:

Sweet bread produced with different concentrations of soybean meal

The production of gluten-free buns

Our Knowledge Publishing (2020-06-29 )

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ISBN-13:

978-620-2-60203-7

ISBN-10:
6202602031
EAN:
9786202602037
Idioma del libro:
Inglés
Notas y citas / Texto breve:
The production of gluten-free bakery products is still a major challenge as this ingredient can determine the quality of wheat flour, conferring elasticity to the dough and a greater capacity to absorb water. Therefore, the objective of this study was to determine the effect of a soy flour (FS) on the physical-chemical and sensory characteristics of a gluten-free bun. Gluten-free wheat flour was replaced by soybean flour in concentrations of 5, 10 or 15% to produce a nutritionally balanced gluten-free bun.
Editorial:
Our Knowledge Publishing
Sitio web:
https://sciencia-scripts.com
Por (autor):
Ana Lúcia Lourenço, Marcos Alexandre Bezerra
Número de páginas:
56
Publicado en:
2020-06-29
Stock:
Disponible
Categoría:
La agricultura, la horticultura, la silvicultura, la pesca, la nutrición
Precio:
26.90 €
Palabras clave:
gluten-free sweet bread, soy flour, physical property, chemical property, sensory analysis

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