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.
Titolo: | Evaluation Of Antioxidant, Rheological And Sensorial Properties Of Wheat Flour Dough And Bread Containing Ginger Powder | |
Autore/i: | BALESTRA, FEDERICA; COCCI, EMILIANO; PINNAVAIA, GIANGAETANO; ROMANI, SANTINA | |
Autore/i Unibo: | ||
Anno: | 2011 | |
Rivista: | ||
Digital Object Identifier (DOI): | http://dx.doi.org/10.1016/j.lwt.2010.10.017 | |
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. | |
Data prodotto definitivo in UGOV: | 2013-06-28 12:45:25 | |
Data stato definitivo: | 2018-02-07T12:38:15Z | |
Appare nelle tipologie: | 1.01 Articolo in rivista |
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