Analysis of the Physical and Structure Characteristics of Reformulated Pizza Bread

The current study deciphers the processing of different proportions of white flour and whole wheat flour (100:0, 75:25, 50:50: 25:75, and 0:100) into a pizza base using yeast-based fermentation. The bread making using the yeast system resulted in significant changes in the characteristics of bread,...

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Detalles Bibliográficos
Autores principales: Alam, Syed Saif, Bharti, Deepti, Pradhan, Bikash K., Sahu, Deblu, Dhal, Somali, Kim, Nahyun Mariah, Jarzębski, Maciej, Pal, Kunal
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265808/
https://www.ncbi.nlm.nih.gov/pubmed/35804794
http://dx.doi.org/10.3390/foods11131979

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265808/
https://www.ncbi.nlm.nih.gov/pubmed/35804794
http://dx.doi.org/10.3390/foods11131979

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