Physicochemical and functional properties of wheat (Triticum aestivum) and selected local flours in the Philippines
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...
| المؤلفون الرئيسيون: | , |
|---|---|
| التنسيق: | Analytics |
| اللغة: | English |
| منشور في: |
2018.
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://forms.gle/KZjBv7aRtY6jiL5E9 |