Nutritional, Physico-Chemical, Phytochemical, and Rheological Characteristics of Composite Flour Substituted by Baobab Pulp Flour (<i>Adansonia digitata</i> L.) for Bread Making.

Dossa, Sylvestre; Negrea, Monica; Cocan, Ileana; Berbecea, Adina; Obistioiu, Diana; Dragomir, Christine; Alexa, Ersilia; Rivis, Adrian

Nutritional, Physico-Chemical, Phytochemical, and Rheological Characteristics of Composite Flour Substituted by Baobab Pulp Flour (Adansonia digitata L.) for Bread Making.

Dossa, Sylvestre; Negrea, Monica; Cocan, Ileana; Berbecea, Adina; Obistioiu, Diana; Dragomir, Christine; Alexa, Ersilia; Rivis, Adrian.

Affiliation

Dossa S; Faculty of Food Engineering, University of Life Sciences "King Mihai I" from Timisoara, Calea Aradului No. 119, 300645 Timisoara, Romania.
Negrea M; Faculty of Food Engineering, University of Life Sciences "King Mihai I" from Timisoara, Calea Aradului No. 119, 300645 Timisoara, Romania.
Cocan I; Faculty of Food Engineering, University of Life Sciences "King Mihai I" from Timisoara, Calea Aradului No. 119, 300645 Timisoara, Romania.
Berbecea A; Faculty of Agriculture, University of Life Sciences "King Mihai I" from Timisoara, Calea Aradului No. 119, 300645 Timisoara, Romania.
Obistioiu D; Faculty of Agriculture, University of Life Sciences "King Mihai I" from Timisoara, Calea Aradului No. 119, 300645 Timisoara, Romania.
Dragomir C; Faculty of Food Engineering, University of Life Sciences "King Mihai I" from Timisoara, Calea Aradului No. 119, 300645 Timisoara, Romania.
Alexa E; Faculty of Food Engineering, University of Life Sciences "King Mihai I" from Timisoara, Calea Aradului No. 119, 300645 Timisoara, Romania.
Rivis A; Faculty of Food Engineering, University of Life Sciences "King Mihai I" from Timisoara, Calea Aradului No. 119, 300645 Timisoara, Romania.

Foods ; 12(14)2023 Jul 13.

Article in En | MEDLINE | ID: mdl-37509789