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...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Afsaneh Moeini, Masoud Shafafi Masoud Shafafi Zenoozian, Hojjat Karazhiyan, Amir Hossein Elhami Rad, Ahmad Pedram Nia
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Odesa National University of Technology 2020-12-01
Schriftenreihe:	Harčova Nauka ì Tehnologìâ
Schlagworte:	millets dough rheology water absorption dough stability dynamic rheology
Online-Zugang:	https://journals.onaft.edu.ua/index.php/foodtech/article/view/1894
Tags:	Tag hinzufügen Keine Tags, Fügen Sie das erste Tag hinzu!