A farinograph study on the viscoelastic properties of sago/wheat flour dough systems
Doughs containing mixtures of sago and wheat flours of differing protein content at different levels of sago substitution (10, 15, 20, 25, 30, 40 and 50%) were prepared as follows: sago + high protein wheat (HPW) flour, sago + medium protein wheat (MPW) flour and sago + low − protein wheat (LPW)...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier Inc.
2004
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/24852/ http://irep.iium.edu.my/24852/ http://irep.iium.edu.my/24852/ http://irep.iium.edu.my/24852/1/JSFA_Zahid.pdf |