The Ultracentrifugation of Doughs Made from Wheat Flour
نویسندگان
چکیده
منابع مشابه
Evaluation of the Cake Quality Made from Acorn-Wheat Flour Blends as a Functional Food
Regarding the nutritional value and availability of acorns in west and southwest of Iran, the effects of partial substitution of wheat flour with acorn flour was investigated. Wheat flour was replaced by treated acorn flour in the formulation of sponge cake and the quality characteristics were evaluated. Density of cakes was increased with increasing the acorn flour. As the substitution degree ...
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regarding the nutritional value and availability of acorns in west and southwest of iran, the effects of partial substitution of wheat flour with acorn flour was investigated. wheat flour was replaced by treated acorn flour in the formulation of sponge cake and the quality characteristics were evaluated. density of cakes was increased with increasing the acorn flour. as the substitution degree ...
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ژورنال
عنوان ژورنال: Australian Journal of Biological Sciences
سال: 1965
ISSN: 0004-9417
DOI: 10.1071/bi9650173