EFFECT OF STORAGE ON SOME PHYSICAL AND CHEMICAL PROPERTIES OF IRAKY BREAD
Four types of Iraky bread were processed namely Rustic loaf, Stony Alsamun, Circulate Alsamun and Baguette, using wheat flour extraction 72% and rustic loaf processed with wheat flour extraction 82% and stored at room temperature for 72 hours. Some physical, chemical and sensory characteristic...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Árabe |
| Publicat: |
Mansoura University, Faculty of Agriculture
2014-12-01
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| Col·lecció: | Journal of Food and Dairy Sciences |
| Accés en línia: | https://jfds.journals.ekb.eg/article_53248_cc56159673c73a2a838e0393d197e5ea.pdf |
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