Effects of xanthan gum on the rheological, physical and sensory prophets of purple sweet potato-wheat bread.
This study aimed at determining the rheological, physical and sensory properties of the purple sweet potato-wheat bread by the addition of xanthan gum. Xanthan gum has been reported to improve dough handling properties, loaf specific volume, and crumb softness when incorporated into composite cassav...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
2016.
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