Evaluation of rheological parameters of dough with ferrous lactate and ferrous gluconate
The aim of this study was to analyse the effect ferrous gluconate and ferrous lactate on the rheological be- haviour of dough from a high extraction rate. For fortification of wheat flour, we used iron ions in a divalent form in amounts of 3, 4, and 5 mg/100 g. To record the rheological characterisc...
| الحاوية / القاعدة: | Foods and Raw Materials |
|---|---|
| المؤلفون الرئيسيون: | , , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
Kemerovo State University
2019-06-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://jfrm.ru/issues/1244/1361/ |