Assessment of Functional Properties of Wheat–Cassava Composite Flour

Cassava flour (CF) was used as a raw material to replace wheat flour (WF) at levels of 0% (control), 10%, 20%, 30%, 40%, and 50% to prepare wheat–cassava composite flour (W-CF) and dough. The effects of different CF substituting levels on the functional properties of the W-CF and dough were investig...

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Detalles Bibliográficos
Autores principales: Li, Mingjuan, Zhang, Yayuan, You, Xiangrong, Wang, Ying, Zhou, Kui, Wei, Ping, Wei, Linyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572405/
https://www.ncbi.nlm.nih.gov/pubmed/37835238
http://dx.doi.org/10.3390/foods12193585

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572405/
https://www.ncbi.nlm.nih.gov/pubmed/37835238
http://dx.doi.org/10.3390/foods12193585

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