Physico-chemical properties and milling behavior of modern triticale genotypes
Triticale is a cereal crop alternative to wheat, and its incorporation into food products is limited. This work aimed to evaluate the physico-chemical properties and the milling behavior of modern triticale genotypes in order to determine their use in the baking industry. The protein content, sodium...
| Principais autores: | Watanabe, Érika, Arruda, Klever Marcio Antunes, Kitzberger, Cintia Sorane Good, Scholz, Maria Brigida dos Santos, Coelho, Alexandre Rodrigo |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Londrina
2022
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| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/28861 http://dx.doi.org/10.9755/ejfa.2019.v31.i10.2015 |
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