Pasting and Dough Rheological Properties of Ackee (Blighia sapida) Aril Flour: A Contribution to the Search for Wheat Flour Substitutes

Wheat is one of the most widely used cereals in the world. However, studies consider wheat flour doughs to be of low nutritional quality, as there is now greater public awareness of celiac disease and gluten intolerance. Therefore, consumers are demanding healthier and more varied food products. Con...

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Detalles Bibliográficos
Autores principales: Torres-Gallo, Ramiro, Durán, Ricardo, García-Camargo, José, Morales, Oswaldo, Acevedo, Diofanor, Tirado, Diego F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8093073/
https://www.ncbi.nlm.nih.gov/pubmed/33987437
http://dx.doi.org/10.1155/2021/5526912

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8093073/
https://www.ncbi.nlm.nih.gov/pubmed/33987437
http://dx.doi.org/10.1155/2021/5526912

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