Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Quality"
DOI: 10.1155/2021/5559884
Abstract: Overozonized wheat flour was added to unozonized wheat flour at three different ratios (M1: 1 : 1; M2: 1 : 2; and M3: 1 : 3), and the mixed flour was evaluated for quality properties, including pH, protein component, dough property,… read more here.
Keywords: three mixed; quality; wheat flour; flour ... See more keywords
Functional and rheological properties of mixed flour from mangrove fruit of Bruguiera gymnorrhiza flour and wheat flour
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science"
DOI: 10.26656/fr.2017.5(1).356
Abstract: Amin, M.N.G., Pebruwantoro, D. Pralebda, S.A., Hasan, M.N. Zakariya, Subekti, S., Pramono, H. and Alamsjah, M.A. Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga, Mulyorejo, Surabaya, East Java 60115 Indonesia Undergraduate Program of… read more here.
Keywords: mangrove fruit; functional rheological; flour mangrove; rheological properties ... See more keywords