Physical properties of dough for cookies with chestnut flour
A challenge for food producers is certainly to find suitable flour that can replace wheat flour in the production of flour–based products. Chestnut flour can be adequate substitute for wheat flour in the production of gluten–free flour confectionary products, due to high starch and sugar content. Th...
Elmentve itt :
| Szerzők: | |
|---|---|
| Dokumentumtípus: | Cikk |
| Megjelent: |
2014
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| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
8 No. 1 |
| Kulcsszavak: | Élelmiszergyártás - gesztenye liszt, |
| Online Access: | http://acta.bibl.u-szeged.hu/41873 |