Baking performance, rheology and physico-chemical properties of banana muffins substituted with crosslinked-tapioca starch
ABSTRACT This study was undertaken to determine the baking performance of crosslinked-tapioca starch substituted at 25% for all-purpose flour in a standard banana muffin formulation. The control muffin was made from all-purpose flour, leavening, iodized salt, margarine, buttermilk, sugar and banana....
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| Format: | Thesis |
| Language: | English |
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2002.
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