Optimization and characterization of malted proso millet (Panicum miliaceum) based bread
Abstract An optimal mixture design was employed to optimize flour combination consisting of refined wheat flour (50%–75.9%), malted proso millet flour (20%–45.7%), and gluten (2%–5%) on responses, namely bread volume, hardness, springiness, L* value of crust, L* value of crumb, and overall acceptabi...
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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Wiley
2022-10-01
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| Col·lecció: | eFood |
| Matèries: | |
| Accés en línia: | https://doi.org/10.1002/efd2.29 |
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