Effect of B-Glucan on dough development, rheology and baking characterisctis of Arabic bread.
2015
KISR Report
Final Report
Contributor(s):
Ahmed, Jasem.
Subject(s):
Bread
,
Fiber
,
Diseases
,
Baked
,
Obesity
,
Diabetes
,
B- glucan.
,
Rheology.
,
Dough.
,
Baking.
,
Sensory evaluation.
,
بيتا- جلوكان
,
الريولوجية
,
العجين
,
الخبز
,
المؤشرات الحسية
Project(s):
Effect of ß-Glucan on Dough Development, Rheology & Baking Characteristics of Arabic Bread
Project code:
FB 095K
View document