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Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread
In this study, the chemical composition, colour analysis, and antioxidant properties of flour and bread were analysed. We also examined the rheological properties of dough and proximate, colour, textural, and organoleptic properties of amaranth wheat bread. Wheat flour was replaced by amaranth flour...
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| Publicat a: | Int J Food Sci |
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| Autors principals: | , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Hindawi
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7737435/ https://ncbi.nlm.nih.gov/pubmed/33354562 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2020/8874872 |
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