Research Article
Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread
Table 8
Effect of texture profile analysis (TPA) on hardness, cohesiveness, gumminess, chewiness, and springiness of bread substituted with amaranth flour during storage.
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Data represents the (). Means followed by capital letter superscripts in a row differ significantly (), and means followed by the same small letter superscripts in a column differ significantly (). |