SUPPLEMENTING SORGHUM FLOUR FOR WHEAT-FLOUR IN BREAD

被引：0
|
作者：
GONZALEZ, MP
PENG, AC
机构：
来源：
OHIO AGRICULTURAL RESEARCH AND DEVELOPMENT CENTER RESEARCH CIRCULAR | 1987年 / 292期
关键词：
D O I：
暂无
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
下载
收藏
页码：36 / 37
页数：2
相关论文
共 50 条
  • [1] MICROSTRUCTURE OF WHEAT-FLOUR DOUGH AND BREAD
    FRETZDORFF, B
    POMERANZ, Y
    DEUTSCHE LEBENSMITTEL-RUNDSCHAU, 1983, 79 (02) : 59 - 59
  • [2] EFFECT OF SORGHUM FLOUR ADDITION ON THE CHARACTERISTICS OF WHEAT-FLOUR TORTILLAS
    TORRES, PI
    RAMIREZWONG, B
    SERNASALDIVAR, SO
    ROONEY, LW
    CEREAL CHEMISTRY, 1993, 70 (01) : 8 - 13
  • [3] FEASIBILITY OF SAUDI WHEAT-FLOUR ENRICHED WITH COTTONSEED FLOUR FOR BREAD MAKING
    ELSHAARAWY, MI
    MESALLAM, AS
    ZEITSCHRIFT FUR ERNAHRUNGSWISSENSCHAFT, 1987, 26 (02): : 100 - 106
  • [4] TOAST BREAD FROM DEFATTED WHEAT-FLOUR
    POMERANZ, Y
    ELBAYA, AW
    SEIBEL, W
    STEPHAN, H
    CEREAL CHEMISTRY, 1984, 61 (02) : 136 - 140
  • [5] ROLE OF WHEAT-FLOUR CONSTITUENTS IN BREAD STALING
    KIM, SK
    DAPPOLONIA, BL
    BAKERS DIGEST, 1977, 51 (01): : 38 - +
  • [6] WHEAT MALTS AS WHEAT-FLOUR NUTRIENT SUPPLEMENTS IN BREAD MAKING
    FINNEY, PL
    RUBENTHALER, GL
    BAKERS DIGEST, 1979, 53 (05): : 23 - &
  • [7] EFFECT OF WHEAT-FLOUR PENTOSANS IN DOUGH, GLUTEN, AND BREAD
    JELACA, SL
    HLYNKA, I
    CEREAL CHEMISTRY, 1972, 49 (04) : 489 - &
  • [8] EFFECT OF IMPROVERS ON THE QUALITY OF WHOLE WHEAT-FLOUR BREAD
    INDRANI, D
    RAO, GV
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1992, 29 (06): : 357 - 359
  • [9] EFFECT OF INGREDIENTS ON THE QUALITY OF WHOLE WHEAT-FLOUR BREAD
    INDRANI, D
    RAO, GV
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1992, 29 (06): : 360 - 363
  • [10] POTATO PROTEIN AS PARTIAL REPLACEMENT OF WHEAT-FLOUR IN BREAD
    KNORR, D
    JOURNAL OF FOOD SCIENCE, 1977, 42 (06) : 1425 - 1427
12345