Effects of pretreatments of banana (Musa AAA,Omini) on the composition, rheological properties, and baking quality of its flour and composite blends with wheat flour

Effects of chemical and heat pretreatments on the protein, gluten, and alpha‐amylase activity, pasting (Peak [P], Final [F] setback [S] viscosity, pasting temperature [PT] and time [T]) and alveogram (Energy [E], maximum inflation [MI], P/L, and elasticity index [EI]) properties of flour from the pr...

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Detalles Bibliográficos
Autores principales: Bakare, Adegoke H., Ogunbowale, Olukemi D., Adegunwa, Mojisola O., Olusanya, Joseph O.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5332273/
https://www.ncbi.nlm.nih.gov/pubmed/28265353
http://dx.doi.org/10.1002/fsn3.378

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5332273/
https://www.ncbi.nlm.nih.gov/pubmed/28265353
http://dx.doi.org/10.1002/fsn3.378

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