Effect of pseudo cereal flours on some physical, chemical and sensory properties of bread

Journal of Food Science and Technology

Volumn 52, Issue 11, 2015, Pages 7525-7529

  Bilgiçli, Nermin ^a   İbanoğlu, Şenol ^b  

^a NECMETTIN ERBAKAN UNIVERSITY   (Turkey)

^b GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Bread; Buckwheat; Mineral; Phytic acid; Quinoa

Indexed keywords

BLENDING; CROPS; FOOD PRODUCTS; MANGANESE; MINERALS; SENSORY PERCEPTION;

BREAD; BUCKWHEAT; HARDNESS VALUES; PHYSICAL QUALITY; PHYTIC ACIDS; QUINOA; SENSORY PROPERTIES; SENSORY QUALITIES;

QUALITY CONTROL;

EID: 84944513843     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1770-y     Document Type: Article

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