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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书目信息
出版者
Wiley Subscription Services, Inc., A Wiley Company
其它主题
Consumer behavior; Flour; Food acceptability
语言
英语
类型
Journal Article; Text
2024-02-28
MODS