𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Rheological properties of flour and sensory characteristics of bread made from germinated chickpea

✍ Scribed by MARIA LUZ FERNANDEZ; J. W. BERRY

Book ID
108813836
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
402 KB
Volume
24
Category
Article
ISSN
0950-5423

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Synergism between lipoxygenase-active so
Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread
✍ Roberto M Junqueira; Maria L Cocato; CΓ©lia Colli; Inar A Castro πŸ“‚ Article πŸ“… 2007 πŸ› John Wiley and Sons 🌐 English βš– 200 KB

## Abstract **BACKGROUND:** The interaction between lipoxygenase‐active soybean flour (LOX) and ascorbic acid (AA), on colour, rheological and sensory properties of wheat bread was studied with the aim of reducing the applied quantity of additives in bread formulations. **RESULTS:** The ascorbic a