Effect of Tiger Nut Residue Flour Inclusion on the Baking Quality of Confectionaries

Journal of Food Research
doi 10.5539/jfr.v4n5p172
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Canadian Center of Science and Education

Related search

Baking Quality Tests for Flour

Nature
Multidisciplinary
1939English

Effect of Malted Sorghum on Quality Characteristics of Wheat-Sorghum-Soybean Flour for Potential Use in Confectionaries

Food and Nutrition Sciences
2016English

Incorporation of Coconut Flour in Plain Cake and Investigation of the Effect of Sugar and Baking Powder on Its Baking Quality

International Journal of Nutrition and Food Sciences
2016English

Effect of Moldavian Dragonhead (Dracocephalum Moldavica L.) Leaves on the Baking Properties of Wheat Flour and Quality of Bread

CYTA - Journal of Food
ChemistryManufacturing EngineeringChemical EngineeringFood ScienceIndustrial
2019English

Quality Evaluation of Wine Produced From Tiger Nut (Cyperus Esculentus L.) Drink

American Journal of Food Science and Technology
2019English

Baking Properties of Flour From Dioscorea Opposita

Journal International Academy of Refrigeration
2017English

Effect of Nitrogenous Fertiliser on Wheat Yield and Baking Quality

New Zealand Journal of Agricultural Research
Soil ScienceCrop ScienceAnimal SciencePlant ScienceZoologyAgronomy
1969English

Baking Value of Wheat-Fonio Flour Composites

Advances in Food Science and Engineering
2018English

Effect of Different Fermentation Time and Baking on Phytic Acid Content of Whole-Wheat Flour Bread

Asian Journal of Plant Sciences
Plant ScienceAgronomyCrop Science
2003English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2025 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy