Assessing the suitability of flours from five pearl millet (Pennisetum americanum) varieties for bread production
Flour of five new varieties of improved certified pearl millet (Pennisetum glaucum) were evaluated for their physicochemical, functional properties and performance in bread products. The formulated breads were evaluated by 50 untrained panellists. The flours had colour values of L*(60.0 to 70.4), a*...
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| Main Authors: | , , , , , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2021
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/18833 |
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