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Effect of hydrocolloids and emulsifiers on baking quality of composite cassava-maize-wheat breads
Maria Eduardo, Ulf Svanberg,
Lilia Ahrné
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Keyphrases
Maize-wheat
100%
Wheat Bread
100%
Hydrocolloids
100%
Emulsifier
100%
Cassava
100%
Bread
42%
Bread Quality
28%
Quality Attributes
14%
Lecithin
14%
Carboxymethyl Cellulose
14%
Specific Volume
14%
Bread Products
14%
Acid Esters
14%
Flour
14%
Crumb Moisture
14%
Locally Produced
14%
Bread Baking
14%
Diacetyl
14%
Pectin
14%
Monoglyceride
14%
Crumb Firmness
14%
Food Science
Emulsifier
100%
Hydrocolloid
100%
Whole Wheat Bread
100%
Egg Lecithin
14%
Pectin
14%
Crumb Firmness
14%
Specific Loaf Volume
14%
Quality Attribute
14%
Sodium
14%
Crumb Moisture
14%
Density (Specific Gravity)
14%