Textural, rheological and pasting properties of dough enriched with einkorn, cranberry bean and potato flours, using simplex lattice mixture design
Author:
Affiliation:
1. Gumushane University, Food Engineering Department, 29100 Gumushane, Turkey.
2. Purdue University, Department of Agricultural and Biological Engineering, West Lafayette, IN 47907, USA.
Publisher
Codon Publications
Subject
Agronomy and Crop Science,Food Science
Link
https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2018.1282
Reference27 articles.
1. Einkorn: A Potential Candidate for Developing High Lutein Wheat
2. Water sorption isotherms of starch powders. Part 2: Thermodynamic characteristics
3. Chemical composition and pasting properties of einkorn (Triticum monococcum L. subsp. monococcum) whole meal flour
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