Ascorbic acid treatment of bread flour
The performance of ascorbic as a flour improver was evaluated in this study. The first phase focused on determining the optimum level of ascorbic acid incorporation. Three levels. 0.0015%, 0.0020%, and 0.0025%, were tested in three baking trials. All these levels registered significant positive effe...
| প্রধান লেখক: | |
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| অন্যান্য লেখক: | |
| বিন্যাস: | গবেষণাপত্র |
| ভাষা: | English |
| প্রকাশিত: |
1992.
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| বিষয়গুলি: |