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Production of Wheat Bread
Production of wheat bread supplemented with rice & sorghum flour for their quality characteristics sensorial analysis
Langbeschreibung
The physicochemical and sensory characteristics of different bread samples prepared with different formulations three different composite flours were developed i.e. F1=100% WWF, F2=80% WWF, 10% SF & 10% RF, F3=60% WWF, 20% SF & 20% RF and were subsequently used for making of fortified bread samples T1, T2 and Te, respectively. Among the bread samples T2 and T3 were found to have significantly higher (p
B.Sc (con honores), Ciencia y Tecnología de los Alimentos 2009 -2013 Sindh Agriculture University TandojamMPhil. Ciencia y Tecnología de los Alimentos Medalla de Oro 2014-2016 Sindh Agriculture University TandojamBecario de doctorado: Seguridad Alimentaria y NutriciónFacultad de Ciencia e Ingeniería de los Alimentos, Universidad del Noroeste A y F Yangling, Shaanxi, 712100, RP China
ISBN-13:
9786203303230
Veröffentl:
2021
Erscheinungsdatum:
19.01.2021
Seiten:
64
Autor:
Iftikhar Ahmed Solangi
Gewicht:
113 g
Format:
220x150x4 mm
Sprache:
Englisch
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