Influence of hydrocolloids addition (carboxymethylcellulose and guargum) on some quality attributes of wheat and high quality cassava flour and its bread making potentials
High quality cassava flour (HQCF) is now widely used production of baked foods in Nigeria but bread quality is impaired when it is used in the bread formulation. In order to overcome this problem, six breads samples were produced from wheat/HQCF/hydrocolloid:T0100%wheat flour(control);T190:9:CMC;T29...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001128677 |
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| Matična publikacija: |
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam (Online) 15 (2020), 1/2 ; str. 45-53 |
| Glavni autori: | Olatidoye, Olawale Paul (Author), Shittu, Abdulrazak, Sobowale, Sunday Samuel, Olayemi, Wasiu Ajani, Adeluka, Isi Favour |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.31895/hcptbn.15.1-2.4 Hrčak |