Formulations and quality characterization of low salt flat bread: Effects on functionality, rheological and sensory properties

Author:

Fayaz UfaqORCID,Dar Aamir Hussain,Kumar NavneetORCID,Junaid Pir Mohammad,Shams Rafeeya,Khan Shafat Ahmad

Publisher

Elsevier BV

Reference40 articles.

1. Effects of salts on the functional properties of danielliaoliveri seeds flour;Adubiaro;FUW Trends in Science & Technology Journal,2017

2. Physico-chemical changes in breads from bake off technologies during storage;Altamirano-Fortoul;Food Science and Technology (Campinas.),2011

3. Approved methods of american association of cereal chemists,2000

4. Proximate compositions of biscuits produced from wheat flour and maize bran composite flour fortified with carrot extract;Ayo;Journal of Nutrition and Food Sciences,2007

5. Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes;Beck;Journal of the Science of Food and Agriculture,2012

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