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The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour
The aim of the study was to assess the influence of replacing wheat flour with hazelnuts or walnuts, in various amounts, on the thermal and rheological properties of the obtained systems. The research material were systems in which wheat flour was replaced with ground hazelnuts (H) or walnuts (W) in...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8272163/ https://www.ncbi.nlm.nih.gov/pubmed/34209649 http://dx.doi.org/10.3390/molecules26133969 |