Quality attributes of breads made from wheat-millet composite flours fortified with vital wheat gluten
<p>The effects of incorporating pearl millet (<u>Pennisetwn americanum</u> (L.) Leeke) flour into wheat (<u>Triticum aestivum</u> L.) flour along with vital wheat gluten were evaluated. Bread was made from wheat flour (control) and composite flours of 30%, 4O%, and 50%...
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| Format: | Others |
| Language: | en |
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/44222 http://scholar.lib.vt.edu/theses/available/etd-08142009-040405/ |