Multigrain bread its dough rheology, microstructure, quality and nutritional characteristics

Journal of Texture Studies

Volumn 41, Issue 3, 2010, Pages 302-319

  Indrani, D ^a   Soumya, C ^a   Rajiv, Jyotsna ^a   Venkateswara Rao, G ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Bread; Fenugreek seeds; Flaxseed and sesame seeds; Microstructure; Multigrains; Nutrition; Oats; Rheology; Soya bean

Indexed keywords

BREAD; FENUGREEK SEEDS; FLAXSEED AND SESAME SEEDS; MULTIGRAINS; OATS; SOYA BEANS;

AGRICULTURAL PRODUCTS; ELASTICITY; FLAX; MICROSTRUCTURE; NUTRITION; OILSEEDS; RHEOLOGY; VISCOSITY; WATER ABSORPTION;

FOOD PRODUCTS;

AGRICULTURE; ELASTICITY; FLAX; FOOD; MICROSTRUCTURE; NUTRITION; OATS; RHEOLOGY; SEEDS; SOY BEANS; VISCOSITY; WATER ABSORPTION;

AVENA; GLYCINE MAX; SESAMUM INDICUM; TRIGONELLA FOENUM-GRAECUM; TRITICUM AESTIVUM;

EID: 77956008122     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2010.00230.x     Document Type: Article

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