Effect of okra (Hibiscus esculentus L.) addition on the technological properties of a wheat flour

International Journal of Food Sciences and Nutrition

Volumn 53, Issue 5, 2002, Pages 375-379

  Acquistucci, Rita ^a   Francisci, Roberta ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD ADDITIVE;

ARTICLE; BREAD; CONTROLLED STUDY; COOKING; CROP; FERMENTATION TECHNIQUE; FLOUR; FOOD COMPOSITION; FOOD HANDLING; FOOD PROCESSING; FOOD QUALITY; NONHUMAN; OKRA; POD; SENSORY EVALUATION; WHEAT;

AFRICA; BREAD; CONSUMER SATISFACTION; DEVELOPING COUNTRIES; FLOUR; FOOD ADDITIVES; FOOD HANDLING; FOOD TECHNOLOGY; HIBISCUS; HUMANS; TRITICUM;

ABELMOSCHUS; ABELMOSCHUS ESCULENTUS; HIBISCUS; TRITICUM AESTIVUM;

EID: 0036750090     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/0963748021000044714     Document Type: Article

References (10)

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