A farinograph study on the viscoelastic properties of sago/wheat flour dough systems
Doughs containing mixtures of sago and wheat flours of differing protein content at different levels of sago substitution (10, 15, 20, 25, 30, 40 and 50%) were prepared as follows: sago + high protein wheat (HPW) flour, sago + medium protein wheat (MPW) flour and sago + low − protein wheat (LPW)...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier Inc.
2004
|
| Subjects: | |
| Online Access: | http://irep.iium.edu.my/24852/1/JSFA_Zahid.pdf http://irep.iium.edu.my/24852/ http://dx.doi.org/10.1002/jsfa.1713 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|