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Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends
Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 10(5) ...
Tallennettuna:
| Julkaisussa: | Int J Food Sci |
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| Päätekijät: | , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Hindawi Publishing Corporation
2014
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4745549/ https://ncbi.nlm.nih.gov/pubmed/26904642 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2014/671701 |
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