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Effect of Buttermilk on the Physicochemical, Rheological, and Sensory Qualities of Pan and Pita Bread
The aim of this study was to evaluate the influence of buttermilk on the physicochemical and sensory attributes of pan and pita breads. Different amounts of buttermilk (30, 60, and 100% of added water) were mixed with other ingredients of pan and pita bread formulations. The doughs and bread were an...
Tallennettuna:
| Julkaisussa: | Int J Food Sci |
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| Päätekijä: | |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Hindawi
2017
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5727663/ https://ncbi.nlm.nih.gov/pubmed/29318139 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2017/2054252 |
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