Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour
The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%. Bread quality through physico-chemical and sensory characteristics was...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
AcademicPres
2018-05-01
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| Col·lecció: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Matèries: | |
| Accés en línia: | http://journals.usamvcluj.ro/index.php/fst/article/view/12991 |
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