Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix

Author:

Maktouf Sameh,Jeddou Khawla Ben,Moulis Claire,Hajji Hejer,Remaud-Simeon Magali,Ellouz-Ghorbel Raoudha

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference37 articles.

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2. AACC. (2000). Approved Methods of the AACC, t.E., Methods 46–30, 30–10, 44–19,08-01, 54–30, The American Association of Cereal Chemists, St. Paul, MN. 10th Ed

3. Adebowal KO, Lawal OS (2002) Effect of annealing and heat moisture conditioning on the physicochemical characteristics of bambara groundnut (Voandzeia subterranean) starch. Nahrung/Food 46:311–316

4. Akintayo ET, Oshodi AA, Esuosol KO (1999) Effects of NaCl, ionic strength and pH on thefoaming and gelation of pigeon pea (Cajanus cajan) protein concentrates. Food Chem 66:51–56

5. Akman Z, Kara B (2003) Genetopic variation for mineral content at different growth stages in wheat (triticum aestivum L). Cereal Res Commun 31:459–466

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