0 valutazioniIl 0% ha trovato utile questo documento (0 voti)
7 visualizzazioni17 pagine
Enriched bread (10% wheat germ +90% patent flour) was rich in proteins, minerals, lipids, carotenoids, tocopherols, dietary fibers and some vitamins of B group. Data showed a prononced decrease in elasticity and plasticity properties. Such negative effects after wheat germ 10% addition could be eliminated to some extent by ascorbic acid addition.
Enriched bread (10% wheat germ +90% patent flour) was rich in proteins, minerals, lipids, carotenoids, tocopherols, dietary fibers and some vitamins of B group. Data showed a prononced decrease in elasticity and plasticity properties. Such negative effects after wheat germ 10% addition could be eliminated to some extent by ascorbic acid addition.
Copyright:
Attribution Non-Commercial (BY-NC)
Formati disponibili
Scarica in formato PDF, TXT o leggi online su Scribd
Enriched bread (10% wheat germ +90% patent flour) was rich in proteins, minerals, lipids, carotenoids, tocopherols, dietary fibers and some vitamins of B group. Data showed a prononced decrease in elasticity and plasticity properties. Such negative effects after wheat germ 10% addition could be eliminated to some extent by ascorbic acid addition.
Copyright:
Attribution Non-Commercial (BY-NC)
Formati disponibili
Scarica in formato PDF, TXT o leggi online su Scribd