Production of Wheat Bread
Production of wheat bread supplemented with rice & sorghum flour for their quality characteristics sensorial analysis
(Sprache: Englisch)
The physicochemical and sensory characteristics of different bread samples prepared with different formulations three different composite flours were developed i.e. F1=100% WWF, F2=80% WWF, 10% SF & 10% RF, F3=60% WWF, 20% SF & 20% RF and were subsequently...
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The physicochemical and sensory characteristics of different bread samples prepared with different formulations three different composite flours were developed i.e. F1=100% WWF, F2=80% WWF, 10% SF & 10% RF, F3=60% WWF, 20% SF & 20% RF and were subsequently used for making of fortified bread samples T1, T2 and Te, respectively. Among the bread samples T2 and T3 were found to have significantly higher (p
Autoren-Porträt von Iftikhar Ahmed Solangi, Muhammad Farooq, Asad Ullah Marri
Solangi, Iftikhar AhmedB.Sc (Honors), Food Science &Technology 2009 -2013 Sindh Agriculture University TandojamMPhil. Food Science & Technology Gold Medalist 2014-2016 Sindh Agriculture University Tandojam PhD Scholar: Food Safety and Nutrition College of Food Science and Engineering, Northwest A & F University Yangling, Shaanxi, 712100, PR China
Bibliographische Angaben
- Autoren: Iftikhar Ahmed Solangi , Muhammad Farooq , Asad Ullah Marri
- 2021, 64 Seiten, Masse: 22 cm, Kartoniert (TB), Englisch
- Verlag: LAP Lambert Academic Publishing
- ISBN-10: 6203303232
- ISBN-13: 9786203303230
Sprache:
Englisch
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