Physicochemical, Antioxidant, Sensory, and Starch Digestibility Properties of Steamed Bread Fortified with Tamarillo Powder

The effects of lyophilized tamarillo powder (TP) on the physicochemical, antioxidant, sensory, and starch digestibility characteristics of steamed breads were studied. The TP was used to substitute 5–20% of wheat flour to make steamed breads, assigned as T5, T10, T15, and T20, respectively. The resu...

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Detalles Bibliográficos
Autores principales: Syu, Pei-Ci, Zhang, Qi-Fang, Lin, Sheng-Dun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10296929/
https://www.ncbi.nlm.nih.gov/pubmed/37372517
http://dx.doi.org/10.3390/foods12122306

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10296929/
https://www.ncbi.nlm.nih.gov/pubmed/37372517
http://dx.doi.org/10.3390/foods12122306

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