Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Thabile P. Nkambule"'
Publikováno v:
Legume Science, Vol 6, Iss 1, Pp n/a-n/a (2024)
Abstract The effect of blend proportion on the functional properties of wheat–taro–lentil composite flour and the physicochemical and sensory quality of scones was studied. The water absorption capacity (WAC), oil absorption capacity (OAC) and bu
Externí odkaz:
https://doaj.org/article/df2a41ee4e8d45fb982d1074b753615a
Publikováno v:
Heliyon, Vol 9, Iss 11, Pp e21613- (2023)
The aim of the study was to test the acceptability and physico-chemical characteristics of marula wine fermented with known cultures of natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae. The LAB Lactobacillus and Saccharomyces domina
Externí odkaz:
https://doaj.org/article/4971251b1a1b475a8b26970c220d23d5
Publikováno v:
Legume Science, Vol 4, Iss 3, Pp n/a-n/a (2022)
Abstract The effect of inclusion of peanut flour from 0% to 20% on dough rheology and physicochemical and sensory properties of wheat–peanut composite flour bread was studied. Farinograph water absorption, dough development time (DDT), and stabilit
Externí odkaz:
https://doaj.org/article/10ad611a122f487a9d40c26ec361678c
