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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Главные авторы:	Tengetile N. Shongwe, Solomon Worku Kidane, Jermiah S. Shelembe, Thabile P. Nkambule
Формат:	Artigo
Язык:	Inglês
Опубликовано:	Wiley 2024-03-01
Серии:	Legume Science
Предметы:	composite flour lentil scones sensory taro
Online-ссылка:	https://doi.org/10.1002/leg3.216
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