Cargando…
Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour
Defatted mango kernel seed flour was added to wheat flour for the production of cookies. The protein contents of the wheat‐mango kernel flour blend were optimized using optimal mixture design of response surface methodology. The farinograph analysis had acceptable mixing profile at 25%‐defatted mang...
| Autores principales: | , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2018
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6261161/ https://www.ncbi.nlm.nih.gov/pubmed/30510737 http://dx.doi.org/10.1002/fsn3.825 |