Open AccessCHARACTERISTICS OF DOUGH AND BREAD AS AFFECTED BY THE INCORPORATION OF SWEET POTATO PASTE IN THE FORMULATION
Author(s) -
Kaiyi Wu,
WenChieh Sung,
Chuanhua Yang
Publication year - 2009
Publication title -
journal of marine science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.229
H-Index - 27
eISSN - 2709-6998
pISSN - 1023-2796
DOI - 10.51400/2709-6998.1972
Subject(s) - farinograph , food science , absorption of water , mixing (physics) , wheat flour , bread making , materials science , mathematics , chemistry , composite material , physics , quantum mechanics