Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice

Effects of partial (50%) and total replacement of wheat flour with black rice flour on the phytochemical, physico-chemical, sensorial, and textural properties of muffins were studied. Partial or total replacement of wheat flour with black rice flour in muffins improved their nutritional and antioxid...

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Detalles Bibliográficos
Autores principales: Croitoru, Constantin, Mureșan, Claudia, Turturică, Mihaela, Stănciuc, Nicoleta, Andronoiu, Doina Georgeta, Dumitrașcu, Loredana, Barbu, Vasilica, Enachi (Ioniță), Elena, Horincar (Parfene), Georgiana, Râpeanu, Gabriela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6278335/
https://www.ncbi.nlm.nih.gov/pubmed/30469411
http://dx.doi.org/10.3390/molecules23113047

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6278335/
https://www.ncbi.nlm.nih.gov/pubmed/30469411
http://dx.doi.org/10.3390/molecules23113047

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