Chemical composition, functional and sensory characteristics of wheat-taro composite flours and biscuits

The physicochemical, alveographic and sensory characteristics of precooked taro-wheat composite flours and their biscuits were investigated. A 2x7 factorial design consisting of two varieties of taro flour (Red Ibo Ngaoundere, RIN, and egg-like varieties) and 7 levels of wheat substitutions (0, 5, 1...

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Detaylı Bibliyografya
Asıl Yazarlar: Himeda, Makhlouf, Njintang Yanou, Nicolas, Fombang, Edith, Facho, Balaam, Kitissou, Pierre, Mbofung, Carl M. F., Scher, Joel
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2012
Konular:
Original Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC4152512/
https://ncbi.nlm.nih.gov/pubmed/25190844
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0723-y
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