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

Ammar, Al-Farga, Siddeeg, Azhari, Aqlan, Faisal M., Howladar, Saad M., Refai, Mohammed Y., Afifi, Mohamed, Ali, Haytham A., Hajjar, Dina, Sulamain, Mohamed G.M., Chamba, Moses V.M., Kimani, Bernard Gitura, Saleh, Anwar, 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)

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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: Faculty of Science and Informatics
Institution: Szegedi Tudományegyetem
Language: English
MTMT id: 32069299
DOI id: 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: 2 View citing articles in Web of Science®

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