Evaluation of whole-wheat flour blends with fat replacer
A diet rich in low-fat dietary fiber helps to prevent chronic diseases. The use of whole wheat flour and fat substitute, adds nutritional value. Fat substitutes act by reducing the caloric level. The bran affects the rheological properties and the quality of the bread. Considering the challenge of a...
| Main Authors: | , , , , , |
|---|---|
| Format: | Online |
| Language: | Spanish |
| Published: |
Facultad de Ciencias Exactas, Químicas y Naturales
2017
|
| Subjects: | |
| Online Access: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/197 |
Rheological and sensorial parameters of guava yogurt enriched with
