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
Keyword(s):
2010 ◽
Vol 52
(3)
◽
pp. 457-465
◽
Keyword(s):
2016 ◽
Vol 29
(2)
◽
pp. 523-535
Keyword(s):
Keyword(s):
Keyword(s):