Research Output | Dar Al-hikmah Library | IIUM Only
Doughs containing mixtures of sago and wheat flours of differing protein content at different levels of sago substitution (10, 15, 20, 25, 30, 40 and 50%) were prepared as follows: sago + high protein wheat (HPW) flour, sago + medium protein wheat (MPW) flour and sago + low − protein wheat (LPW) flour. The viscoelasticity of doughs from control s