Effect of Hemp Seed Oil Addition on the Rheological Properties of Dough and Bread
The aim of the study was to determine the influence of hemp seed oil on the rheological properties of the dough and the properties of white and black wheat flour bread. In this work, the dough was obtained from wheat flour types 550, 650, and 1350 to which hemp seed oil was added in percentages rang...
Bewaard in:
| Hoofdauteurs: | , , , |
|---|---|
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
MDPI AG
2022-03-01
|
| Reeks: | Applied Sciences |
| Onderwerpen: | |
| Online toegang: | https://www.mdpi.com/2076-3417/12/6/2764 |
| Tags: |
Geen labels, Wees de eerste die dit record labelt!
|