Rheological and Physochemical Properties of Lentil, Millet and whole Wheat Flour as a Composite Flour
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- Lentil, Millet, Whole Wheat, Rheological Properties, Physochemical Properties
- AL-Ansi, Waleed; Mahdi, Amer Ali; Wang, Li
- The consequences of mixture flour which contained four types of flour (lentil, millet, wheat flour and whole wheat flour) on dough rheology and biscuit quality were studied using mixture of two flours...
Full text: IJRAS_600_FINAL.pdf