The effect of addition of ginger powder in formulation were examined in order to obtain an antioxidant enriched bread with good physico-chemical and sensorial properties.
F. Balestra, E. Cocci, G. Pinnavaia, S. Romani (2011). Evaluation Of Antioxidant, Rheological And Sensorial Properties Of Wheat Flour Dough And Bread Containing Ginger Powder. LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE, 44, 700-705 [10.1016/j.lwt.2010.10.017].
Evaluation Of Antioxidant, Rheological And Sensorial Properties Of Wheat Flour Dough And Bread Containing Ginger Powder
BALESTRA, FEDERICA;COCCI, EMILIANO;PINNAVAIA, GIANGAETANO;ROMANI, SANTINA
2011
Abstract
The effect of addition of ginger powder in formulation were examined in order to obtain an antioxidant enriched bread with good physico-chemical and sensorial properties.File in questo prodotto:
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