Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads

Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW) breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DA...

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Detalles Bibliográficos
Autores principales: Eduardo, Maria, Svanberg, Ulf, Ahrné, Lilia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745537/
https://www.ncbi.nlm.nih.gov/pubmed/26904634
http://dx.doi.org/10.1155/2014/479630

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745537/
https://www.ncbi.nlm.nih.gov/pubmed/26904634
http://dx.doi.org/10.1155/2014/479630

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