Rheological and Physochemical Properties of Lentil, Millet and whole Wheat Flour as a Composite Flour

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Year:
2017
Type of Publication:
Article
Keywords:
Lentil, Millet, Whole Wheat, Rheological Properties, Physochemical Properties
Authors:
AL-Ansi, Waleed; Mahdi, Amer Ali; Wang, Li
Journal:
IJRAS
Volume:
4
Number:
4
Pages:
208-212
Month:
July
ISSN:
2348-3997
Abstract:
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

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