Produzione di pane di grano

Produzione di pane di grano

Paperback (07 Feb 2021) | Italian

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    Publisher's Synopsis

    Le caratteristiche fisico-chimiche e sensoriali di diversi campioni di pane preparati con diverse formulazioni sono state sviluppate tre diverse farine composite, ovvero F1=100% WWF, F2=80% WWF, 10% SF e 10% RF, F3=60% WWF, 20% SF e 20% RF e sono state successivamente utilizzate per la realizzazione di campioni di pane fortificato T1, T2 e Te, rispettivamente. Tra i campioni di pane T2 e T3 sono risultati significativamente più alti (p

    Book information

    ISBN: 9786203294958
    Publisher: KS Omniscriptum Publishing
    Imprint: Edizioni Sapienza
    Pub date:
    Language: Italian
    Number of pages: 64
    Weight: 104g
    Height: 229mm
    Width: 152mm
    Spine width: 4mm

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