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...

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Prif Awduron:	Afsaneh Moeini, Masoud Shafafi Masoud Shafafi Zenoozian, Hojjat Karazhiyan, Amir Hossein Elhami Rad, Ahmad Pedram Nia
Fformat:	Artigo
Iaith:	Inglês
Cyhoeddwyd:	Odesa National University of Technology 2020-12-01
Cyfres:	Harčova Nauka ì Tehnologìâ
Pynciau:	millets dough rheology water absorption dough stability dynamic rheology
Mynediad Ar-lein:	https://journals.onaft.edu.ua/index.php/foodtech/article/view/1894
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!