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Effect of low degrees of substitution with sorghum, oat and corn flours on physicochemical properties of composite flour

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Effect of low degrees of substitution with sorghum, oat and corn flours on physicochemical properties of composite flour

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Vásquez, F.; Verdú Amat, S.; Islas, AR.; Barat Baviera, JM.; Grau Meló, R. (2016). Effect of low degrees of substitution with sorghum, oat and corn flours on physicochemical properties of composite flour. Cogent Food & Agriculture. 2(1):1-12. doi:10.1080/23311932.2016.1269979

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/96304

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Title: Effect of low degrees of substitution with sorghum, oat and corn flours on physicochemical properties of composite flour
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Wheat flour was partially substituted with sorghum (SF), oat (OF), or corn (CF) flours at the 2.5, 5, 7.5, and 10% levels. Particle size (D), water-holding capacity, pasting properties with the Rapid Visco Analyser ...[+]
Subjects: Substitution , Wheat , Physical properties , Pasting properties
Copyrigths: Reconocimiento (by)
Source:
Cogent Food & Agriculture. (eissn: 2331-1932 )
DOI: 10.1080/23311932.2016.1269979
Publisher:
Cogent OA
Publisher version: http://dx.doi.org/10.1080/23311932.2016.1269979
Type: Artículo

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