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Functional properties and biscuit making potential of soybean and cassava flour blends

โœ Scribed by P.I. Akubor; M.U. Ukwuru

Book ID
111605488
Publisher
Springer US
Year
2003
Tongue
English
Weight
86 KB
Volume
58
Category
Article
ISSN
1573-9104

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Bench scale baking tests for two types of biscuits,' a hard sweet (HS) and a short sweet (SS), have been used to examine the biscuit making properties of a large number of flour samples from wheats grown in four consecutive years (19%-1983). Multiple regression models for prediction of biscuit prope