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Rheological and sensory characteristics of doughs and Balady bread based on wheat, sorghum, millet and defatted soy flours

1987

Foda, Y.H. (Ain Shams Univ., Cairo (Egypt). Faculty of Agriculture) | Ramy, A. | Rasmy, N.A. | Abu-Salem, F.M. | Yassen, A.A.E.

AGROVOC Keywords
analyse organoleptique breadmaking doughs enriquecimiento de los alimentos food enrichment harina de trigo organoleptic analysis panification rheological properties wheat flour
Bibliographic information
Volume 25 Issue 1
Pagination
pp. 327-338
Other Subjects
Farine de ble; Masa de panaderia; Complementation; Pate de cuisson; Propriete rheologique; Panificacion; Analisis organoleptico; Propiedades reologicas
Language
English
Note
4 tables; 15 ref. Summaries (Ar, En). *EG
Type
Numerical Data; Summary
1993-08-15
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