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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.
Ammar AF, Siddeeg A, Aqlan FM, Howladar SM, Refai MY, Afifi M, Ali HA, Hajjar D, Sulamain MGM, Chamba MVM, Kimani BG, Saleh A, Baeshen M. Ammar AF, et al. Among authors: siddeeg a. Int J Biol Macromol. 2020 Aug 1;156:851-857. doi: 10.1016/j.ijbiomac.2020.04.023. Epub 2020 Apr 9. Int J Biol Macromol. 2020. PMID: 32278600
32 results