The Main Components Content, Rheology Properties and Lipid Profile of Wheat-Soybean Flour
None
Guardado en:
| Autores principales: | , |
|---|---|
| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2011
|
| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/22598 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Ejemplares similares: The Main Components Content, Rheology Properties and Lipid Profile of Wheat-Soybean Flour
- Potential Use of Soybean Flour (Glycine max) in Food Fortification
- The Role of Empirical Rheology in Flour Quality Control
- Effect of partial substitution of wheat flour by soybean meal in technological and sensory characteristics of cupcakes for children of school age
- Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo
- Perspective Chapter: Main Characteristics and Rheological Properties of Drilling Fluids
- Physicochemical Characterization of Mesquite Flour (<em>Prosopis laevigata</em>), Particle Size Distribution, Morphology, Isosteric Heat, and Rheology