Towards the development of peanut–wheat flour composite dough: Influence of reduced‐fat peanut flour on bread quality

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4549|42|1|jfpp.13385-jfpp.13385

ISSN： 0145-8892

Source： JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.42, Iss.1, 2018-01, pp. : n/a-n/a

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effect of waxy flour blends on dough rheology and bread quality

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 4, 2015-04 ,pp. : 926-933

John Wiley & Sons Inc

Access to resources Recommend Favorite

By  

JOURNAL OF FOOD QUALITY (ELECTRONIC), Vol. 38, Iss. 5, 2015-10 ,pp. : 316-327

John Wiley & Sons Inc

Access to resources Recommend Favorite

The Effects of Cephalaria Syriaca Flour on Dough and Bread Containing Different Levels of Barley Flour

By  

JOURNAL OF FOOD QUALITY (ELECTRONIC), Vol. 38, Iss. 5, 2015-10 ,pp. : 328-336

John Wiley & Sons Inc

Access to resources Recommend Favorite

Wheat Flour–Fine Bran Blends and Bread‐Making Quality

By  

JOURNAL OF FOOD QUALITY (ELECTRONIC), Vol. 38, Iss. 1, 2015-02 ,pp. : 30-39

John Wiley & Sons Inc

Access to resources Recommend Favorite

Influence of Different Enzymes during the Frozen Storage of Pre‐Baked French Bread Elaborated with Whole‐wheat Flour

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 38, Iss. 3, 2014-06 ,pp. : 737-748

John Wiley & Sons Inc

Access to resources Recommend Favorite