Impact of buckwheat flour granulation and supplementation level on the quality of composite wheat/buckwheat ginger-nut-type biscuits
<p>Effects of gradual wheat flour substitution with buckwheat flour in ginger-nut biscuit formulation were investigated regarding dough characteristics, physical and textural characteristics of final<br />product assessed after baking and 30 days of storage. Buckwheat flour was added at...
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| Format: | Book |
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Chiriotti Editori,
2015-12-01T00:00:00Z.
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