Cargando…
Effects of potato and sweet potato flour addition on properties of wheat flour and dough, and bread quality
The effects of 10%–30% of wheat flour substitution with potato flour (PF) and sweet potato flour (SPF) on the flour and dough properties, the total polyphenol (TPC), and carotenoid contents (TCC) of bread, as well as their correlation with bread texture and starch digestibility, were investigated. W...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8907709/ https://www.ncbi.nlm.nih.gov/pubmed/35282011 http://dx.doi.org/10.1002/fsn3.2693 |