Effect of fats and oils on pasting and textural properties of wheat flour

Author:

Devi Amita,Sindhu Ritu,Khatkar B. S.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference29 articles.

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2. Adebowale AA, Sanni LO, Awonorin SO (2005) Effect of texture modifiers on the physicochemical and sensory properties of dried Fufu. Food Sci Technol Int 1:373–382

3. Axford DWE, McDermott EE, Redman DG (1979) Note on the sodium dodecyl sulfate test of breadmaking quality: comparison with pelshenke and zeleny tests. Cereal Chem 56(6):582–584

4. Barak S, Mudgil D, Khatkar BS (2015) Biochemical and functional properties of gliadins: a review. Crit Rev Food Sci Nutr 55:357–368

5. Bilgin O, Korkut KZ (2005) Determination of some bread quality and grain yield characters in bread wheat (Triticum aestivum L.). Int J Agric Bio 7:125–128

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