Optimization of Bread Preparation from Wheat Flour and Malted Rice Flour

Author:

VELUPPILLAI Subajiny,NITHYANANTHARAJAH Ketheeswary,VASANTHARUBA Seevaratnam,BALAKUMAR Sandrasegarampillai,ARASARATNAM Vasanthy

Publisher

Elsevier BV

Subject

Plant Science,Agronomy and Crop Science,Biotechnology

Reference29 articles.

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2. Changes on dough rheological characteristics and bread quality as a result of the addition of germinated and non germinated soy bean flour;Dominguez;Food & Biop Technol,2008

3. Chemical composition, functional and baking properties of wheat-plantain composite flours;Mepba;Afr J Food, Agric, Nutr & Dev,2007

4. Quality characteristics of bread produced from composite flours of wheat, plantain and soybeans;Olaoye;Afr J Biotech,2006

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