Counteracting the deleterious effects of wheat germ addition on toast bread quality using various oxidizing agents
1999
KISR Report
Technical Report
المساهمون:
Sidhu, J. S.
الموضوعات:
Baked products.
,
Phytochemicals.
,
Objective color.
,
Instrumental texture.
,
Soy flour.
,
Sensory quality.
المشروعات:
Counteracting the Deleterious Effects of Wheat Germ Addition on Toast Bread Quality Using Various Oxidizing Agents
رمز المشروع:
FN 005G
عرض الملف