BREAD QUALITY SUBSTITUTED BY POTATO STARCH INSTEAD OF WHEAT FLOUR

BREAD QUALITY SUBSTITUTED BY POTATO STARCH INSTEAD OF WHEAT FLOUR

Wheat bread constitutes the most regularly consumed food in the World, the international market for wheat undergoes strong pressure and prices are unceasingly increasing. The aim of this study is to substitute wheat flour by potato starch in bread preparation. Mixtures flours were characterized for...

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Bibliographic Details
Main Authors: F. Nemar (Author), A. Dilmi Bouras (Author), M. Koiche (Author), N-E. Assal (Author), A. Mezaini (Author), J. Prodhomme (Author)
Format: Book
Published: Chiriotti Editori, 2015-09-01T00:00:00Z.
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3rd Floor Main Library

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