Effect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat-taro flour composite bread-Reference-Cited by-同舟云学术

Effect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat-taro flour composite bread

Published:2016-12-02 Issue:3 Volume:5 Page:653-661
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Abera Gidmwork¹,Solomon W.K.²,Bultosa Geremew³

Affiliation:

1. Department of Food Science and Postharvest Technology; Adama Science and Technology University; Assela Ethiopia

2. Department of Food and Nutrition Sciences Faculty of Consumer Sciences; University of Swaziland; Luyengo Swaziland

3. Department of Food Science and Technology; Botswana University of Agriculture and Natural Resources; Gaborone Botswana

Publisher

Wiley

Subject

Food Science

Reference39 articles.

1. Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta (L.) Schott) flours, & starches;Aboubakar;Journal of Food Engineering,2007

2. Adane , T. 2009 Effect of Processing on Some Physicochemical and Anti-nutritional Factors of Taro (Colocasia esculenta (L.) Schott) Cultivars Grown in, Ethiopia

3. The effects of various drying methods on the nutritional composition of banana (Musa paradisiaca), yam (Dioscorea rotundata) and taro (Colocasia esculenta (L.) Schott);Agoreyo;Asian Journal of Biochemistry,2011

4. Ethnic knowledge system on wild yams (Dioscorea) by the Kanikkars of Southern Western Ghats, Kerala;Asha;Indian Journal of Plant Genetic Research,2002

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