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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Bibliografiska uppgifter
I publikationen:Int J Food Sci
Huvudupphovsmän: Nasir, Sahreen, Allai, Farhana Mehraj, Gani, Murtaza, Ganaie, Shaiq, Gul, Khalid, Jabeen, Aabida, Majeed, Darakshan
Materialtyp: Artigo
Språk:Inglês
Publicerad: Hindawi 2020
Ämnen:
Research Article
Länkar: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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