Chemical Composition and Rheological Parametrs of Helianthus Tuberosus Flour Used as a Sources of Bioactive Compounds in Bakery
Sign Up to like & getrecommendations! Published in 2019 at "Revista de Chimie"
DOI: 10.37358/rc.19.6.7273
Abstract: The main aim of this study was to establish the optimum dose of Jerusalem artichoke (Helianthus tuberosus L.) flour to be used as a functional ingredient in the bakery products industry, from both a nutritional… read more here.
Keywords: flour used; helianthus tuberosus; chemical composition; tuberosus flour ... See more keywords