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Dough rheology and loaf quality of wheat-cassava bread using different cassava varieties and wheat substitution levels

Shadrack Mubanga Chisenga, Tilahun Seyoum Workneh, Geremew Bultosa, Buliyaminu Adegbemiro Alimi, Muthulisi Siwela

2020Food Bioscience34 citationsDOI

Topics & Concepts

FarinographGlutenFood scienceWheat flourBread makingRheologyAbsorption of waterChemistryFalling NumberMathematicsMaterials scienceBotanyBiologyComposite materialFood composition and propertiesCassava research and cyanidePhytase and its Applications
Dough rheology and loaf quality of wheat-cassava bread using different cassava varieties and wheat substitution levels | Litcius