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Effect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat–taro flour composite bread
The study was conducted to evaluate the effect of taro drying methods and blending ratios on the physical quality attributes and sensory quality of wheat–taro bread and rheological properties of the blend dough. Farinographic properties like water absorption capacity, dough development time, dough s...
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| Vydáno v: | Food Sci Nutr |
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| Hlavní autoři: | , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
John Wiley and Sons Inc.
2016
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5448375/ https://ncbi.nlm.nih.gov/pubmed/28572954 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.444 |
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