Physical and sensory qualities of composite wheat-pumpkin flour bread with addition of hydrocolloids.

R Wongsagonsup, P Kittisuban… - International Food …, 2015 - search.ebscohost.com
Abstract Effects of pumpkin flour and hydrocolloids addition on the qualities of bread were
investigated. Bead produced from wheat flour partially substituted with pumpkin flour at …
被引用次数：61 相关文章

Physical and sensory qualities of composite wheat-pumpkin flour bread with addition of hydrocolloids

R Wongsagonsup, P Kittisuban… - International Food …, 2015 - search.proquest.com
Abstract Effects of pumpkin flour and hydrocolloids addition on the qualities of bread were
investigated. Bead produced from wheat flour partially substituted with pumpkin flour at …

Physical and sensory qualities of composite wheat-pumpkin flour bread with addition of hydrocolloids

R Wongsagonsup, P Kittisuban… - International Food …, 2015 - mahidol.elsevierpure.com
Abstract Effects of pumpkin flour and hydrocolloids addition on the qualities of bread were
investigated. Bead produced from wheat flour partially substituted with pumpkin flour at …

Physical and sensory qualities of composite wheat-pumpkin flour bread with addition of hydrocolloids.

R Wongsagonsup, P Kittisuban, A Yaowalak… - 2015 - cabidigitallibrary.org
Abstract Effects of pumpkin flour and hydrocolloids addition on the qualities of bread were
investigated. Bead produced from wheat flour partially substituted with pumpkin flour at …