| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602089 | Food Chemistry | 2013 | 43 Pages |
Abstract
⺠Wheat flour-banana pseudo-stem flour-hydrocolloids bread was prepared. ⺠Composite bread has a low volume and was improved by the addition of CMC. ⺠Composite bread yielded a dark crumb and a light crust colour. ⺠Composite bread improved the nutritional quality of the control bread. ⺠Composite bread with CMC added received the highest sensorial acceptability.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Lee-Hoon Ho, Noor Aziah Abdul Aziz, Baharin Azahari,