Flour, dough and bread properties of wheat flour substituted with orange-fleshed sweetpotato flour
| Autor: | A. A. Edun, G. O. Olatunde, Taofik Akinyemi Shittu, Abideen Idowu Adeogun |
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| Rok vydání: | 2018 |
| Předmět: |
0303 health sciences
030309 nutrition & dietetics Chemistry Starch fungi Wheat flour food and beverages 04 agricultural and veterinary sciences Orange (colour) Food chemistry 040401 food science Crude fibre Protein content 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Food science Food quality Food Science |
| Zdroj: | Journal of Culinary Science & Technology. 17:268-289 |
| ISSN: | 1542-8044 1542-8052 |
| DOI: | 10.1080/15428052.2018.1436109 |
| Popis: | This study investigated some quality attributes of composite flours, dough and bread from wheat flour substituted with orange-fleshed sweetpotato (OFSP) flour at 0–30% levels. Chemical, functional ... |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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