Substitution of wheat starch with non-wh
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Toufeili, Imad; Habbal, Youssef; Shadarevian, Sossy; Olabi, Ammar
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Article
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1999
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John Wiley and Sons
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English
โ 95 KB
๐ 2 views
Substitution of starch from barley, corn, oat, potato, rice or sorghum for prime wheat starch in the formulation of Arabic bread resulted in breads with signiยฎcantly (P `0.05) different textural attributes from regular wheat bread except for barley starch. Substitution of waxy barley starch (957 g k