Influence of selected hydrocolloids on the rheological, functional, and textural properties of wheat‐pumpkin flour bread
Waqas Ashraf, Aamir Shehzad, Hafiz Rizwan Sharif, Rana Muhammad Aadil, Moazzam Rafiq Khan, Lianfu Zhang
Abstract
International audience
Topics & Concepts
Food scienceWheat flourRheologyChemistryMathematicsMaterials scienceComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsMagnetic and Electromagnetic Effects