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Qualities and antioxidant properties of bread as affected by the incorporation of yam flour in the formulation.

Journal Title:
International journal of food science & technology.
Journal Volume/Issue:
2004 Feb., v. 39, no. 2
Main Author:
Hsu, C.L.
Other Authors:
Hurang, S.L., Chen, W., Weng, Y.M., and Tseng, C.Y.
Format:
Article
Language:
English
Subjects:
breadmaking
blended foods
ingredients
wheat flour
yams
flour
Dioscorea
chemical composition
moisture content
crude protein
lipid content
crude fiber
ash content
antioxidant activity
free radicals
breadmaking quality
breads
physical properties
sensory evaluation
color
appearance (quality)
flavor
texture
taste
mouthfeel
odors
free radical scavengers
View in NAL's Catalog:
IND43623406