Effects of soy flour on the quality attributes of gluten free bread produced from breadfruit flour
This study evaluated the proximate composition, loaf quality attributes and sensory acceptability of gluten free bread produced from breadfruit flour as affected by soy flour. Five samples of breadfruit flour containing soy flour in the following proportions 100%:0%; 95%:5%; 90%:10%; 85%:15% and 80%...
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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2022-01-01
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| coleção: | Croatian Journal of Food Science and Technology |
| Assuntos: | |
| Acesso em linha: | https://hrcak.srce.hr/file/404707 |
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