Effect of Detarium microcarpum (Dm) and Mucuna flagellipes (Mf) gums on the quality of white bread

Plant Foods for Human Nutrition

Volumn 54, Issue 2, 1999, Pages 173-182

  Onweluzo, J C ^a   Leelavathi, K ^b   Haridas Rao, P ^b  

^a UNIVERSITY OF NIGERIA   (Nigeria)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Detarium microcarpum; Moisture retention; Mucuna flagellipes; Oven spring; Polysaccharide gums; White bread

Indexed keywords

FOOD ADDITIVE; PLANT EXTRACT; POLYSACCHARIDE;

ARTICLE; BREAD; DRUG EFFECT; FLOUR; FOOD HANDLING; WHEAT;

BREAD; FLOUR; FOOD ADDITIVES; FOOD TECHNOLOGY; PLANT EXTRACTS; POLYSACCHARIDES; TRITICUM;

DETARIUM; DETARIUM MICROCARPUM; MUCUNA; TRITICUM AESTIVUM;

EID: 0033451783     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008111610481     Document Type: Article

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