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Substitution of wheat flour by jackfruit (Artocarpus heterophyllus lam.) seed flour: Effects on dough rheology and deep-frying doughnuts texture and sensory analysis

Liliana Ortega-González, Norma Güemes Vera, Javier Piloni‐Martini, Aurora Quintero Lira, Sergio Soto-Simental

2022International Journal of Gastronomy and Food Science12 citationsDOI

Topics & Concepts

ChewinessFood scienceWheat flourArtocarpusIngredientRheologyMathematicsChemistryMaterials scienceHorticultureBiologyComposite materialPhytoestrogen effects and researchFood composition and propertiesGABA and Rice Research
Substitution of wheat flour by jackfruit (Artocarpus heterophyllus lam.) seed flour: Effects on dough rheology and deep-frying doughnuts texture and sensory analysis | Litcius