Consumer perception of breads made with germinated rice flour and its nutritional and technological properties

Thauana Heberle,Bianca Pio Ávila,Lucas Ávila do Nascimento,Márcia Arocha Gularte

Applied Food Research（2022）

引用 5|浏览1

暂无评分

摘要

•Germination increased protein content and starch digestibility.•Bread with sprouted rice flour with higher specific volume.•Solid texture, higher chewiness, hardness, and gumminess.•Attitude questionnaire and word association showed potential buyers.

查看译文

关键词

Gluten-free,Sensory,Texture,Crumb,Consumption

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要