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Effect of grinding techniques and supplementation of quinoa on the carbohydrate profile of tortillas.
Deshpande, Rohan H; Kumar, Ashwin; Katare, Manish; Sakhare, Suresh D; Inamdar, Aashitosh A.
Afiliação
  • Deshpande RH; Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.
  • Kumar A; Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.
  • Katare M; Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.
  • Sakhare SD; Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.
  • Inamdar AA; Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.
J Food Sci Technol ; 59(9): 3600-3608, 2022 Sep.
Article em En | MEDLINE | ID: mdl-35875227
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article