Assessment of Functional Properties of Wheat–Cassava Composite Flour

Cassava flour (CF) was used as a raw material to replace wheat flour (WF) at levels of 0% (control), 10%, 20%, 30%, 40%, and 50% to prepare wheat–cassava composite flour (W-CF) and dough. The effects of different CF substituting levels on the functional properties of the W-CF and dough were investig...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Mingjuan Li, Yayuan Zhang, Xiangrong You, Ying Wang, Kui Zhou, Ping Wei, Linyan Wei
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	MDPI AG 2023-09-01
Σειρά:	Foods
Θέματα:	cassava flour (CF) wheat–cassava composite flour (W-CF) dough functional properties physicochemical qualities
Διαθέσιμο Online:	https://www.mdpi.com/2304-8158/12/19/3585
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