Rheological and Physochemical Properties of Lentil, Millet and whole Wheat Flour as a Composite Flour
Hits: 6066
- Select Volume / Issue:
- Year:
- 2017
- Type of Publication:
- Article
- Keywords:
- Lentil, Millet, Whole Wheat, Rheological Properties, Physochemical Properties
- Authors:
- AL-Ansi, Waleed; Mahdi, Amer Ali; Wang, Li
- Journal:
- IJRAS
- Volume:
- 4
- Number:
- 4
- Pages:
- 208-212
- Month:
- July
- ISSN:
- 2348-3997
- Note:
- This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. CC BY-NC-SA 4.0 Creative Commons License: https://creativecommons.org/licenses/by-nc-sa/4.0/
- Abstract:
- The consequences of mixture flour which contained four types of flour (lentil, millet, wheat flour and whole wheat flour) on dough rheology and biscuit quality were studied using mixture of two flours...
Full text: IJRAS_600_FINAL.pdf [Bibtex]