Shelf life extension of wheat bread by alhydwan flour and Carboxymethylcellulose and improvement of their quality characteristics, dough rheological and microstructure - Concepedia

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Shelf life extension of wheat bread by alhydwan flour and Carboxymethylcellulose and improvement of their quality characteristics, dough rheological and microstructure

26

Citations

29

References

2020

Year

Al‐Farga Ammar, Azhari Siddeeg, Faisal M. Aqlan, Saad M. Howladar, Mohammed Y. Refai, Mohamed Afifi, Haytham A. Ali, Dina Hajjar, Mohamed G.M. Sulamain, Moses Vernonxious Madalitso Chamba,

International Journal of Biological Macromolecules

Wheat BreadShelf Life ExtensionAgricultural EconomicsAlhydwan FlourFood EngineeringGrain QualityGrain Storage

References

	Year	Citations

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