Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf-Reference-Cited by-同舟云学术

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Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf

Published:2007-03 Issue:2 Volume:40 Page:280-290
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Shittu T.A.,Raji A.O.,Sanni L.O.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Evaluation of pregelatinized maize in the development of maissa-a baked product;Adeyemi;Nigerian Food Journal,1990

2. Modeling and optimization I: usability of response surface methodology;Bas;Journal of Food Engineering,2007

3. Rheology of the bread making process;Bloksma;Cereals Foods World,1990

4. Wheat starch, cassava starch, and cassava flour impairment of the bread making potential of wheat flour;Defloor;Cereal Chemistry,1993

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1. Nutritional and functional potentials of wheat, cowpea, and yam composite flours on bread formulations: Effect of blending ratio and baking parameters;Journal of Agriculture and Food Research;2024-12

2. Evaluation of the addition of cassava flour fermented with lactic acid bacteria on the sensorial and nutritional properties of a baked product;Food and Humanity;2024-12

3. Quality Evaluation of Composite Flour From Wheat, Soybean and Sunflower Seeds for Bread Making;African Journal of Agriculture and Food Science;2024-09-09

4. Rheological and Textural Characteristics of Functional Breads Fortified with Different Eggshell Powders;Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi;2024-09-01

5. Effect of dry heat and heat moisture treatments on physicochemical and functional properties of finger millet flour and effect of their substitution on characteristics of prepared bread;Journal of Food Measurement and Characterization;2024-07-02

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