Development and characterization of wheat breads with chestnut flour
A new type of bread, was prepared with wheat and chestnut flours, without the addition of any conservatives. Several experiences were also done to find the most appropriate proportion of chestnut flour. The particle size of different fractions of chestnut flour did not influence the flour water abso...
| Main Author: | |
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| Other Authors: | , , , |
| Format: | conferenceObject |
| Language: | eng |
| Published: |
2015
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10400.19/2935 |
| Country: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/2935 |