Influence of Malt on Rheological and Baking Properties of Wheat-cassava Composite Flours

LWT

Volumn 33, Issue 3, 2000, Pages 159-164

  Khalil, Ali H ^a   Mansour, Esam H ^a   Dawoud, Fathy M ^a  

^a Minufiya Government   (Egypt)

Author keywords

bread quality; cassava flour; malt; rheological properties of dough; Wheat flour

Indexed keywords

EID: 0347742927     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1999.0629     Document Type: Article

References (25)

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