Physicochemical and functional properties of wheat (Triticum aestivum) and selected local flours in the Philippines

Exploring locally available wheat alternatives will be advantageous to the domestic flour and baking industry and to the Filipino farmers. This will also offer value-added products to the growing gluten-free market. The physicochemical and functional properties of different flours (non-glutinous and...

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Bibliographic Details

Main Authors:	Alviola, Juma Novie A. (Author), Monterde, Viena G. (Author)
Format:	Analytics
Language:	English
Published:	2018.
Subjects:	Chemistry. Bread quality. Functional properties. Gluten-free flours. Physicochemical properties. Wheat flour.
Online Access:	https://forms.gle/KZjBv7aRtY6jiL5E9