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...

Disgrifiad llawn

Manylion Llyfryddiaeth

Prif Awduron:	Tengetile N. Shongwe, Solomon Worku Kidane, Jermiah S. Shelembe, Thabile P. Nkambule
Fformat:	Artigo
Iaith:	Inglês
Cyhoeddwyd:	Wiley 2024-03-01
Cyfres:	Legume Science
Pynciau:	composite flour lentil scones sensory taro
Mynediad Ar-lein:	https://doi.org/10.1002/leg3.216
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!