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The quality of bread supplemented with maize flour and other ingredients


, : The quality of bread supplemented with maize flour and other ingredients. Igiena 22(1): 11-17

By replacing 3% of white wheat flour (78% extraction) with a mixture of maize flour, potato flour, lecithin and wheat germ and by adjusting the processing method, a bread was obtained with organoleptic properties (colour, aroma, taste, porosity, etc.) corresponding to consumer requirements and having a longer shelf-life than wheat-with-potato bread.

US$29.90


Other references

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