Effect of White Kidney Bean Powder on Quality Characteristics of Dough and Biscuits
To investigate the effects of white kidney bean flour on the quality characteristics of dough and biscuits, white kidney bean flour (0~50%) was added to low-gluten flour, and the physicochemical properties, gelatinizing properties, rheological properties of dough, as well as the texture characterist...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | Chinese |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070341 |
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