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

Ammar Al-Farga and Siddeeg Azhari and Aqlan Faisal M. and Howladar Saad M. and Refai Mohammed Y. and Afifi Mohamed and Ali Haytham A. and Hajjar Dina and Sulamain Mohamed G.M. and Chamba Moses V.M. and Kimani Bernard Gitura and Saleh Anwar and Baeshen Mohammed: Shelf life extension of wheat bread by alhydwan flour and Carboxymethylcellulose and improvement of their quality characteristics, dough rheological and microstructure.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 156. pp. 851-857. ISSN 0141-8130 (2020)

[thumbnail of 1-s2.0-S0141813020328774-main.pdf] Text
1-s2.0-S0141813020328774-main.pdf - Published Version
Closed access: Repository staff only

Download (1MB) | Request a copy
Item Type: Article
Journal or Publication Title: INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Date: 2020
Volume: 156
Page Range: pp. 851-857
ISSN: 0141-8130
Faculty/Unit: Faculty of Science and Informatics
Institution: Szegedi Tudományegyetem
Language: English
MTMT rekordazonosító: 32069299
DOI azonosító: https://doi.org/10.1016/j.ijbiomac.2020.04.023
Date Deposited: 2021. Jun. 18. 13:11
Last Modified: 2021. Jun. 18. 13:11
URI: http://publicatio.bibl.u-szeged.hu/id/eprint/21661
Web of Science® Times Cited: 3 View citing articles in Web of Science®

Actions (login required)

View Item View Item

Downloads

Downloads per month over past year