Evaluating the traditional bread properties with new...

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Food Science and Technology International 2020 / 10

Evaluating the traditional bread properties with new formula: Affected by triticale and cress seed gum

Sheikholeslami, Zahra, Mahfouzi, Maryam, Karimi, Mahdi, Hejrani, Toktam, Ghiafehdavoodi, Mahdi, Ghodsi, Masoud
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Journal:
Food Science and Technology International
DOI:
10.1177/1082013220961777
Date:
October, 2020
File:
PDF, 947 KB
2020
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