The effect of addition of ginger powder in formulation were examined in order to obtain an antioxidant enriched bread with good physico-chemical and sensorial properties.
Evaluation Of Antioxidant, Rheological And Sensorial Properties Of Wheat Flour Dough And Bread Containing Ginger Powder
BALESTRA, FEDERICA;COCCI, EMILIANO;PINNAVAIA, GIANGAETANO;ROMANI, SANTINA
2011
Abstract
The effect of addition of ginger powder in formulation were examined in order to obtain an antioxidant enriched bread with good physico-chemical and sensorial properties.File in questo prodotto:
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