Effect of B-Glucan on dough development, rheology and baking characterisctis of Arabic bread.
2014
KISR Report
Progress Report No. 1
Contributor(s):
Ahmed, Jasem.
Subject(s):
Bread
,
Fiber
,
Diseases
,
Baked
,
Obesity
,
Diabetes
,
بيتا- جلوكان
,
الريولوجية المتذبذبة
,
العجين
,
امتصاص الماء
,
تغيير الشكل
,
Oscillatory rheology.
,
Dough.
,
Water absorption.
,
Creeps.
Project(s):
Effect of ß-Glucan on Dough Development, Rheology & Baking Characteristics of Arabic Bread
Project code:
FB 095K
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