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Effects of incorporation of groundnut oil and hydrogenated fat on pasting and dough rheological properties of flours from wheat varieties

The effects of incorporation of groundnut oil (GO) and hydrogenated fat (HF) at different levels (1%, 3% and 5%) on pasting, dough rheology and mixing properties of strong wheat flour (SWF) and weak wheat flour (WWF) were evaluated. SWF showed higher paste viscosities as compared to WWF. However, hi...

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Bibliografski detalji
Izdano u:J Food Sci Technol
Glavni autori: Katyal, Mehak, Singh, Narpinder, Singh, Harmeet
Format: Artigo
Jezik:Inglês
Izdano: Springer India 2019
Teme:
Online pristup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6400755/
https://ncbi.nlm.nih.gov/pubmed/30906063
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03633-9
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