Effect of okra (Hibiscus esculentus L.) addition on the technological properties of a wheat flour

被引：8
|
作者：
Acquistucci, R [1 ]
Francisci, R [1 ]
机构：
[1] Natl Res Inst Food & Nutr, I-00178 Rome, Italy
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | 2002年 / 53卷 / 05期
关键词：
D O I：
10.1080/0963748021000044714
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Effects of the addition of okra (Hibiscus esculentus L.) pods to wheat flour devoted to bread preparation were investigated. Results showed the effectiveness of this crop as food additive to produce bread of adequate technological and sensory characteristics.
引用
收藏
页码：375 / 379
页数：5
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