Physicochemical and Rheological Characteristics of Commercial and Monovarietal Wheat Flours from Peru

In Peru, wheat (Triticum aestivum L.) is one of the main resources in the food industry; however, due to its low harvested area, it is the second most imported cereal. The quality of wheat flour was studied to verify that it has desirable characteristics for the preparation of bakery products. The q...

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Detalles Bibliográficos
Autores principales: Best, Ivan, Portugal, Alan, Casimiro-Gonzales, Sandra, Aguilar, Luis, Ramos-Escudero, Fernando, Honorio, Zoila, Rojas-Villa, Naysha, Benavente, Carlos, Muñoz, Ana María
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178751/
https://www.ncbi.nlm.nih.gov/pubmed/37174327
http://dx.doi.org/10.3390/foods12091789

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178751/
https://www.ncbi.nlm.nih.gov/pubmed/37174327
http://dx.doi.org/10.3390/foods12091789

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