Rheological characteristics of wheat-chickpea composite flour doughs and effect of Amla powder (<i>Phyllanthus emblica</i> L.) addition on the functional properties of bread.

Zafar, Tasleem A; Allafi, Ahmad R; Alkandari, Dina; Al-Othman, Amani

Rheological characteristics of wheat-chickpea composite flour doughs and effect of Amla powder (Phyllanthus emblica L.) addition on the functional properties of bread.

Zafar, Tasleem A; Allafi, Ahmad R; Alkandari, Dina; Al-Othman, Amani.

Afiliación

Zafar TA; Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, Safat, Kuwait.
Allafi AR; Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, Safat, Kuwait.
Alkandari D; Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, Safat, Kuwait.
Al-Othman A; Department of Computer Science, Kuwait Institute for Scientific Research, Safat, Kuwait.

Food Sci Technol Int ; 27(3): 264-275, 2021 Apr.

Article en En | MEDLINE | ID: mdl-32847395

Asunto(s)

Pan; Cicer; Harina; Phyllanthus emblica; Pan/normas; Harina/normas; Humanos; Phyllanthus emblica/química; Polvos; Reología; Triticum

Palabras clave

Amla powder; bread textural and sensory evaluation; chickpea flour; composite dough; rheological assessment; wheat flour

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Pan / Phyllanthus emblica / Cicer / Harina Límite: Humans Idioma: En Revista: Food Sci Technol Int Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2021 Tipo del documento: Article País de afiliación: Kuwait

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google