Counteracting the deleterious effects of wheat germ addition on toast bread quality using various oxidizing agents
1999
KISR Report
Technical Report
Contributor(s):
Sidhu, J. S.
Subject(s):
Baked products.
,
Phytochemicals.
,
Objective color.
,
Instrumental texture.
,
Soy flour.
,
Sensory quality.
Project(s):
Counteracting the Deleterious Effects of Wheat Germ Addition on Toast Bread Quality Using Various Oxidizing Agents
Project code:
FN 005G
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