Physicochemical and sensory attributes of scones made from wheat–taro (Colocasia esculenta)–lentils (Lens culinaris) composite flour

Abstract The effect of blend proportion on the functional properties of wheat–taro–lentil composite flour and the physicochemical and sensory quality of scones was studied. The water absorption capacity (WAC), oil absorption capacity (OAC) and bulk density (BD) significantly (p < .05) increased wher...

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Principais autores:	Tengetile N. Shongwe, Solomon Worku Kidane, Jermiah S. Shelembe, Thabile P. Nkambule
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Wiley 2024-03-01
coleção:	Legume Science
Assuntos:	composite flour lentil scones sensory taro
Acesso em linha:	https://doi.org/10.1002/leg3.216
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