Proximate, Functional and Sensory Properties of Bread from Wheat - Plantain (Musa SPP) Flour Blends

Authors
Publication date
1 January 2022
Publisher
校褉肖校

Abstract

The effect of blanching treatments on the functional properties of plantain flour and sensory characteristics of bread made from wheat (80%) and plantain (20%) flour was investigated

    Similar works

    Full text

    thumbnail-image

    Available Versions

    Institutional repository of Ural Federal University named after the first President of Russia B.N.Yeltsin

    redirect
    oaioai:elar.urfu.ru:10995/125318
    Last time updated on 17/10/2023