Protein of corn, barley, quinoa, national wheat and potato flour: characteristics and functionality as substitutes for imported wheat flour protein in the production of bread and noodles

Wheat is one of the most important cereals in bread making since the functionality that their proteins possess makes it unique. Physicochemical analyzes were performed on all samples of flours selected. In order to obtain a flour that suits the processes of making bread and noodles. Five flours from ce...

• 第一著者: Cerda-Mejía, Liliana (author)
• その他の著者: Cerda Mejia, Victor Rodrigo (author), Pilamala Rosales, Araceli (author), Moreno Miranda, Carlos (author), ¨Pérez Martínez, Amaury (author)
• フォーマット: article
• 言語: spa
• 出版事項: 2017
• 主題: Proteínas; Características; Funcionalidad; Sustitución; Proteins; Characteristics; Functionality; Substitution
• オンライン･アクセス: https://revistas.uea.edu.ec/index.php/racyt/article/view/82