Cargando…
Effects of molecular characteristics and microstructure of amaranth particle sizes on dough rheology and wheat bread characteristics
The aim of this research is to investigate the molecular features and microstructure of amaranth flour (AF) fractions and their partial replacement effect of wheat flour (WF) on the chemical composition, dough dynamic rheology, technological and sensory characteristics of bread. The microstructure a...
| Autores principales: | , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2022
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9098906/ https://www.ncbi.nlm.nih.gov/pubmed/35552500 http://dx.doi.org/10.1038/s41598-022-12017-7 |