tailieunhanh - Effects of addition of sprouted decorticated roselle seeds flour on rheological properties

The present study was undertaken with the objectives to study the effect of addition of sprouted decorticated Roselle seed flour with wheat flour on rheological properties for bakery products. For this study the Roselle seed were procured from the local market and then soaking, sprouting/germination and decortications treatments were given to the seeds. |

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