The Influence of Amaranth Substitution on Pasting, Dough Visco-Elastic and Bread Quality Properties of Kenyan Home Baking Grade Wheat Flour

Discovery and Innovation

Volumn 11, Issue 1-2, 1999, Pages 41-49

  Keya, E L ^a   Mugambi, P M ^a  

^a UNIVERSITY OF NAIROBI   (Kenya)

Author keywords

Amaranth; Baking; Bread quality; Composting; Dough rheology; Flour; Pasting; Sensory testing; Wheat

Indexed keywords

AMARANTHUS CAUDATUS; TRITICUM AESTIVUM;

EID: 0347752275     PISSN: 1015079X     EISSN: None     Source Type: Journal    
DOI: 10.4314/dai.v11i1.15532     Document Type: Article

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