Effects of Aframomum daniolli (powdor and oxtracts) on the nutritional, physico-chemical and sensory properties of wheat flour bread
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Abstract
The effects of adding different concentrations of Aframomum danielli (powder and ethanoic extracts) on nutritional, physico-chemical and densory properties of wheat flour bread were examined. Using alveograph and consistograph, the physical properties of the dough-water absorption capacity, tenacity, extensibility, strength of flour and peak time were evaluated
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APA
(2026). Effects of Aframomum daniolli (powdor and oxtracts) on the nutritional, physico-chemical and sensory properties of wheat flour bread. Afribary. Retrieved June 14, 2026, from http://library.afribary.com/works/effects-of-aframomum-daniolli-powdor-and-oxtracts-on-the-nutritional-physico-chemical-and-sensory-properties-of-wheat-flour-bread
MLA
"Effects of Aframomum daniolli (powdor and oxtracts) on the nutritional, physico-chemical and sensory properties of wheat flour bread." Afribary, 6 Jun. 2026, http://library.afribary.com/works/effects-of-aframomum-daniolli-powdor-and-oxtracts-on-the-nutritional-physico-chemical-and-sensory-properties-of-wheat-flour-bread. Accessed June 14, 2026.
Chicago
"Effects of Aframomum daniolli (powdor and oxtracts) on the nutritional, physico-chemical and sensory properties of wheat flour bread." Afribary (2026). Accessed June 14, 2026. http://library.afribary.com/works/effects-of-aframomum-daniolli-powdor-and-oxtracts-on-the-nutritional-physico-chemical-and-sensory-properties-of-wheat-flour-bread