Quality Evaluation of Bread Prepared from Wheat–Chufa Tuber Composite Flour
The oil amounts of breads were measured between 0.13% (control) and 4.90% (with 40% 6 chufa). The total phenolic and flavonoid contents of the breads enriched with chufa tuber flours (powders) were reported as between 37.42 (control) and 99.64 mg GAE/100 g (with 20% chufa) to 61.19 (control) and 120...
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Format: | Article |
Language: | English |
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MDPI AG
2023-01-01
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Series: | Foods |
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Online Access: | https://www.mdpi.com/2304-8158/12/3/444 |