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Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix
This study was undertaken with the objective of formulating composite bread using pearl millet (Pennisetum glaucum) and wheat (Triticum aestivum) flours . Rheological and bread making properties of composite flours were evaluated. Mixolab results revealed torque increased and dough stability time de...
Gorde:
| Argitaratua izan da: | J Food Sci Technol |
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| Egile Nagusiak: | , , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2016
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4926890/ https://ncbi.nlm.nih.gov/pubmed/27413235 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2065-z |
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