Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositiona...
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties
About this item
Full title
Author / Creator
Publisher
Switzerland: MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
Switzerland: MDPI AG
Subjects
More information
Scope and Contents
Contents
This research aimed to explore the feasibility of fortifying bread with cooked Vitelotte potato powder and
albedo, comparing the use of baker's yeast or sourdough as leavening agents. Breads obtained were thus subjected to physico-chemical and sensory characterizations. The replacement of part of the wheat flour with purple potato and albedo det...
Alternative Titles
Full title
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties
Authors, Artists and Contributors
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_2a7f8ad546634a33bb417caace4618f7
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_2a7f8ad546634a33bb417caace4618f7
Other Identifiers
ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods10050942
