Rheology of Potato flour Mixes and Wheat to Make Bread
Evaluate the rheological properties of flour mixes Ipomoea batata and Triticum vulgare for the preparation of bread dough, was the goal of this research for it a completely randomized design, as treatments sweet potato flour was used varieties are used: Toquecita, Guayaco Purple, Purple Ecuador, Bra...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | Spanish |
| Published: |
Universidad de Oriente
2016-07-01
|
| Series: | Tecnología Química |
| Subjects: | |
| Online Access: | http://revistas.uo.edu.cu/index.php/tq/article/view/1457 |