摘要 : A low carbohydrate and high fat (LCHF) flour was developed by combining almond flour, desiccated coconut flour, defatted soya flour, dry gluten powder, psyllium husk and skimmed milk powder. Determination of rheological, bread mak... 展开
作者 | Rao~ Smruthi Ashwath Kumar~ K. Indrani~ D. |
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作者单位 | |
期刊名称 | 《Journal of Food Science and Technology》 |
总页数 | 11 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Low carbohydrate high fat (LCHF) flour Coconut flour Rheology Bread Storage study Differential scanning calorimetry (DSC) LAURIC ACID WHEAT STARCH MICROSTRUCTURE PROTEINS QUALITY DOUGH |
馆藏号 | N2008EPST0008794 |