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IMPACT OF MIXING METHOD AND FOOD ACID ADDITION

ON CUPCAKE TEXTURE Page 88 of 93

Rizka Syahira REFERENCES

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Rizka Syahira R. (2016) ‘Evaluation of dough rheological properties and bread texture of pearl millet- wheat flour mix’, Journal of Food Science and Technology. Journal of Food Science and Technology, 53(4), pp. 2061–2066. doi: 10.1007/s13197-015-2065-z.

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Rizka Syahira at: https://www.agriculturejournals.cz/publicFiles/412_2012-CJFS.pdf (Accessed: 16 June 2019).

Romano, R. C. O., Pileggi, R. G., Ribotta, P. D., Tadini, C. C. (2016) ‘Torque Measurement in Real Time during Mixing and Kneading of Bread Dough with High Content of Resistant Maize Starch and Enzymes’, (November 2017). doi: 10.1515/ijfe- 2016-0132.

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