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...
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| Muut tekijät: | , , , |
| Aineistotyyppi: | article |
| Kieli: | spa |
| Julkaistu: |
2017
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| Aiheet: | |
| Linkit: | https://revistas.uea.edu.ec/index.php/racyt/article/view/82 |
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