Influence of malted finger millet and red kidney bean flour on quality characteristics of developed bread

LWT

Volumn 55, Issue 1, 2014, Pages 294-300

  Bhol, Soumya ^a   John Don Bosco, Sowriappan ^a  

^a PONDICHERRY UNIVERSITY   (India)

Author keywords

Bread; Malted finger millet; Physical properties; Red kidney bean; Sensory parameters

Indexed keywords

BREAD; FINGER MILLETS; MALTED FINGER MILLET; NUTRITIONAL CHARACTERISTICS; QUALITY CHARACTERISTIC; RED KIDNEY BEAN; SENSORY CHARACTERISTICS; SENSORY PARAMETER; TEXTURAL CHARACTERISTIC; WHEAT FLOURS;

FOOD PRODUCTS;

ELEUSINE CORACANA; PHASEOLUS VULGARIS; TRITICUM AESTIVUM;

EID: 84886237689     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.08.012     Document Type: Article

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