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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...
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 |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2018
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Materias: | |
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 |
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