Potato flour as a functional ingredient in bread: evaluation of bread quality and starch characteristics
Author:
Affiliation:
1. Department of Plant Sciences North Dakota State University PO Box 6050, Dept# 7670 Fargo ND58108‐6050USA
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14698
Reference46 articles.
1. Crumb Firming Kinetics of Wheat Breads with Anti-staling Additives
2. Effect of Dark, Hard, and Vitreous Kernel Content on Protein Molecular Weight Distribution and on Milling and Breadmaking Quality Characteristics for Hard Spring Wheat Samples from Diverse Growing Regions
3. Optimization of Rapid-Visco Analyser Test Conditions for Predicting Asian Noodle Quality
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