Physical and sensory qualities of composite wheat-pumpkin flour bread with addition of hydrocolloids
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 levels of 10- 40% were evaluated for their physical and sensory qualities. When the level of pumpkin flour increased, specific l...
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International Food Research Journal, Universiti Putra Malaysia
2015
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| Online Access: | http://www.myjurnal.my/public/article-view.php?id=85047 |