Shelf life extension of wheat bread by alhydwan flour and Carboxymethylcellulose and improvement of their quality characteristics, dough rheological and microstructure

2020 ◽  
Vol 156 ◽  
pp. 851-857
Author(s):  
Al-Farga Ammar ◽  
Azhari Siddeeg ◽  
Faisal M. Aqlan ◽  
Saad M. Howladar ◽  
Mohammed Y. Refai ◽  
...  
2019 ◽  
Vol 279 ◽  
pp. 379-388 ◽  
Author(s):  
Argus Cezar da Rocha Neto ◽  
Randolph Beaudry ◽  
Marcelo Maraschin ◽  
Robson Marcelo Di Piero ◽  
Eva Almenar

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