CHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURSCHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURS

Millets are gaining attention due to their many advantages in cultivation and overall nutritional benefits. Research has been carried out to explore the nutritional properties of various millets. However, the use of millets in today’s food processing is minimal as compared to wheat. Three minor mill...

תיאור מלא

מידע ביבליוגרפי

Principais autores:	Afsaneh Moeini, Masoud Shafafi Masoud Shafafi Zenoozian, Hojjat Karazhiyan, Amir Hossein Elhami Rad, Ahmad Pedram Nia
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	Odesa National University of Technology 2020-12-01
סדרה:	Harčova Nauka ì Tehnologìâ
נושאים:	millets dough rheology water absorption dough stability dynamic rheology
גישה מקוונת:	https://journals.onaft.edu.ua/index.php/foodtech/article/view/1894
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!