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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Библиографическая информация
Том
53
Выпуск
5
Нумерация страниц
375
- 379
ISSN
1465-3478
Издатель
Wiley Subscription Services, Inc., A Wiley Company
Другие темы
Consumer behavior; Flour; Food acceptability
Язык
Английский
Тип
Journal Article; Text
2024-02-28
MODS
Поставщик данных
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