Rheological characteristics of wheat–chickpea composite...

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Food Science and Technology International 2020 / 08

Rheological characteristics of wheat–chickpea composite flour doughs and effect of Amla powder ( Phyllanthus emblica L.) addition on the functional properties of bread

Zafar, Tasleem A, Allafi, Ahmad R, Alkandari, Dina, Al-Othman, Amani
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Journal:
Food Science and Technology International
DOI:
10.1177/1082013220950068
Date:
August, 2020
File:
PDF, 422 KB
2020
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