The effects of quinoa and okra incorporation on the quality of diet cake
Producing quality products in baking industry has been facing several challenges including meeting the needs of the growing population, lack of sufficient water resources for producing enough wheat, lack of quality products made from wheat flour and high amount of waste. Recently, the quality of bak...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 4 vom: 27. Juni, Seite 417-427
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| 1. Verfasser: |
Shobeiri, Mahdi
(VerfasserIn) |
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| Weitere Verfasser: |
Elhami Rad, Amir Hosein,
Sheikholeslami, Zahra,
Zenozian, Masoud Shafafi,
Saeedi Asl, Mohammad Reza |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2023
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Baking
Cereals
Food ingredients
Rheology
Glutens
8002-80-0 |
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