Effect of substitution percentage of banana peels flour in chemical composition, rheological characteristics of wheat flour and the viability of yeast during dough time
The wheat flour was substituted by 1%, 5% and 10% of banana peels flour (BPF) and studied the chemical composition, color of flour, rheological characteristics of flour samples and determination of viable cells of yeast through the dough period. The percentage of the protein and gluten was decreased...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Springer
2020-01-01
|
| Series: | Journal of the Saudi Society of Agricultural Sciences |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1658077X18301930 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|