Dough and breadmaking properties of wheat flour substituted by 10% with germinated quinoa flour

Food Science and Technology International

Volumn 11, Issue 6, 2005, Pages 471-476

  Park, S H ^a   Morita, N ^a  

^a Osaka Prefecture University   (Japan)

Author keywords

Baking quality; Breadmaking; Dough; Germinated quinoa flour

Indexed keywords

BAKERIES; FOOD PROCESSING; SCANNING ELECTRON MICROSCOPY; SUBSTITUTION REACTIONS;

BAKING QUALITY; BREADMAKING; DOUGH; GERMINATED QUINOA FLOURS;

FOOD PRODUCTS;

CHENOPODIUM QUINOA; TRITICUM AESTIVUM;

EID: 29844432469     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013205060766     Document Type: Article

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