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)
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| Item Type: | Journal 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: 10 | View citing articles in Web of Science® |
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