Rheological and Microstructural Study of Wheat Doughs Partially Replaced with Mesquite Flour (<i>Prosopis alba</i>) and Added with Transglutaminase
The incorporation of different flours into wheat bread may pursue different objectives, such as increasing the nutritional quality of the products or the recovery of flour with little use in the industry. The "mesquite flour" (MF) is rich in sugar, fiber, and protein and is an interesting...
Guardado en:
| Autores principales: | Bigne, Facundo, Romero, A., Ferrero, Cristina, Puppo, María Cecilia, Guerrero, A. |
|---|---|
| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
2017
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/108608 https://link.springer.com/article/10.1007/s11947-017-1869-4 |
| Aporte de: |
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