EFFECT OF THERMAL TREATMENT ON FERMENTATIVE CAPACITY OF OAT, CORN, AND SORGHUM FLOURS FOR USAGE IN WHEAT FLOUR SUBSTITUTION

Francisco Vasquez Lara, Samuel Verdu Amat, Alma Rosa Islas Rubio, Benjamin Ramirez Wong, Jose Manuel Barat Baviera, Raul Grau Melo

Research output: Contribution to journalArticlepeer-review

Original languageEnglish
Pages (from-to)45-53
JournalBiotecnia
Volume21
Issue number1
StatePublished - 2019

Keywords

  • Wheat flour
  • heat treatment
  • substitution
  • viscosity profile
  • fermentative capacity

Cite this