Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough
Cassava utilization in the form of cassava-wheat bread is increasing in Africa. However, information on stickiness properties of dough handling under normal and frozen conditions is limited. In view of this the gluten contents and water absorption of doughs, and stickiness of unleavened, leavened an...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Ljubljana Press (Založba Univerze v Ljubljani)
2019-10-01
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| Series: | Acta Agriculturae Slovenica |
| Subjects: | |
| Online Access: | https://journals.uni-lj.si/aas/article/view/12878 |