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Bambara–wheat composite flour: rheological behavior of dough and functionality in bread
The rheological behavior and functional properties of doughs from bambara–wheat composite flour was investigated. Bambara–wheat composite flour was prepared by substituting wheat with 0%, 10%, 15%, and 20% of bambara flour. The rheological behavior of their dough was analyzed with Mixolab. Breads pr...
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| 出版年: | Food Sci Nutr |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
John Wiley and Sons Inc.
2016
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| 主題: | |
| オンライン・アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5090649/ https://ncbi.nlm.nih.gov/pubmed/27826435 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.356 |
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