Effect of Millet flour addition on dough rheology, chapati quality, and moisture distribution

Author:

Siddique Bushra,Wang Anna,Wu Ligen,Ahmad Ibrar

Publisher

Elsevier BV

Reference32 articles.

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2. Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet ( Pennisetum glaucum) flour;Adebiyi;Food Chemistry,2017

3. Physico-Chemical and Sensory Evaluation of Wheat Bread Supplemented with Stabilized Undefatted Rice Bran;Ameh;Food and Nutrition Sciences,2013

4. Optimized hydrolytic methods by response surface methodology to accurately estimate the phenols in cereal by HPLC-DAD: The case of millet;Balli;Food Chemistry,2020

5. Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems;Bosmans;Journal of Agricultural and Food Chemistry,2012

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