PRODUCTION OF LOW PROTEIN BALADY BREAD AND PAN BREAD
This study was designed to produce and evaluate low protein balady bread and pan bread made from different mixtures of wheat flour 82 % extraction with thermal treated corn starch and wheat flour 72 % extraction with corn starch. Two basic formulas were prepared to produce balady bread and pan bread...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Árabe |
| 出版事項: |
Mansoura University, Faculty of Agriculture
2011-06-01
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| シリーズ: | Journal of Food and Dairy Sciences |
| オンライン･アクセス: | https://jfds.journals.ekb.eg/article_81955_c4ff9a95fd42ab26629b787164eef639.pdf |
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