Sensor Systems for Detecting Dough Properties Fortified with Grape Pomace and Mealworm Powders

The present article dealt with the fortification of plain wheat flour by the addition of grape pomace flour and mealworm larvae powder, focusing on the mineral content and selected properties of the dough. The work also analyzed the properties of one mixture in a weight combination of 80% wheat flou...

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Detalles Bibliográficos
Autores principales: Adamek, Martin, Adamkova, Anna, Mlcek, Jiri, Vojackova, Klara, Famera, Oldrich, Buran, Martin, Hlobilova, Veronika, Buckova, Martina, Baron, Mojmir, Sochor, Jiri
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7349032/
https://www.ncbi.nlm.nih.gov/pubmed/32599780
http://dx.doi.org/10.3390/s20123569

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7349032/
https://www.ncbi.nlm.nih.gov/pubmed/32599780
http://dx.doi.org/10.3390/s20123569

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