Physicochemical and functional properties of wheat (Triticum aestivum) and selected local flours in the Philippines

Physicochemical and functional properties of wheat (Triticum aestivum) and selected local flours in the Philippines

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Exploring locally available wheat alternatives will be advantageous to the domestic flour and baking industry and to the Filipino farmers. This will also offer value-added products to the growing gluten-free market. The physicochemical and functional properties of different flours (non-glutinous and...

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Autori principali: Alviola, Juma Novie A. (Autore), Monterde, Viena G. (Autore)
Natura: Analytics
Lingua:English
Pubblicazione: 2018.
Soggetti:
Chemistry.
Bread quality.
Functional properties.
Gluten-free flours.
Physicochemical properties.
Wheat flour.
Accesso online:https://forms.gle/KZjBv7aRtY6jiL5E9