Effect of okra (Hibiscus esculentus L.) addition on the technological properties of a wheat flour
2002
Acquistucci, Rita | Francisci, Roberta
Effects of the addition of okra (Hibiscus esculentus L.) pods to wheat flour devoted to bread preparation were investigated. Results showed the effectiveness of this crop as food additive to produce bread of adequate technological and sensory characteristics.
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Bibliographic information
Volume
53
Issue
5
Pagination
375
- 379
ISSN
1465-3478
Publisher
Wiley Subscription Services, Inc., A Wiley Company
Other Subjects
Consumer behavior; Flour; Food acceptability
Language
English
Type
Journal Article; Text
2024-02-28
MODS
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