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Effects of powder from Passiflora edulis peel on dough properties and bread quality

Ngọc Mai 16 8 pdf

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In this work, we aimed to experimentally investigate the influences of the addition of passion fruit powder on finished bread characteristics, i.e., the quality and sensory perception, and the dough physical-chemical properties. The substitution rate of the passion fruit peel powder ranged from 5 to 20% of the wheat flour by weight. |

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