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Some properties of wheat flour mixing with bambara groundnut flour | สมบัติบางประการของแป้งสาลีผสมแป้งถั่วหรั่ง

2015

Ekthamasut, K.(University of the Thai Chamber of Commerce, Bangkok (Thailand). School of Science and Technology. Department of Food Science and Technology)

AGROVOC Keywords
absorption aegilops carbohydrate content cereal flours chemical composition food ingredients ingredients lipid content mixing protein content rheological properties vigna subterranea viscosity voandzeia subterranea wheat flour wheats
Bibliographic information
ISSN 0125-0369 | 0125-0507
Pagination
685-688
Other Subjects
Bambara groundnut flour; Swilling power; Water absorption; Rheology properties
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
The Agricultural Science Society of Thailand under the Patronage of His Majesty the King, Bangkok (Thailand)
2024-06-26
AGRIS AP
Data Provider

This bibliographic record has been provided by Kasetsart University

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Links
https://agkb.lib.ku.ac.th/agrisservice/search_detail/result/422375
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