The effect of flaxseed addition on the quality and basic composition of wheat bread
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https://mostwiedzy.pl/en/open-research-data/the-effect-of-flaxseed-addition-on-the-quality-and-basic-composition-of-wheat-bread,52701580050798-0
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资源简介：
The dataset includes the effect of flaxseed addition on the properties of toasted bread bakery products such as basic composition, moisture content immediately after baking and after a defined time, porosity, acidity and total baking loss. The following bread variants were investigated: control bread, bread with 8% and 12% flaxseed addition and competitive bread.
提供机构：
Gdańsk University of Technology
创建时间：
2021-05-27
