Effect of Jerusalem artichoke addition on texture profile of bread
收藏Mendeley Data2024-01-31 更新2024-06-27 收录
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资源简介：
The dataset contains the results of Jerusalem artichoke addition on the texture of wheat bread. The following bread variants were tested: control bread, bread with 15% and 30% Jerusalem artichoke addition. Measurements were made immediately after baking. On the basis of data, the following parameters were determined: hardness, elasticity, cohesion and chewiness.
创建时间：
2024-01-31
