Physicochemical and Technological Properties of Bread Produced from Wheat Grain Fertilized with Nano Fertilizer
نویسندگان
چکیده
منابع مشابه
Microbiological and physicochemical properties of sourdough bread from sorghum flour
Sorghum is the world’s fifth most important cereal grain after wheat, maize, rice and barley. Sourdoughs have been successfully used to improve the quality of gluten-free bread. The production of a novel food product with improved health benefit for gluten intolerance individuals necessitated this study. Microbiological and physicochemical qualities of the bread samples were determined. Sorghum...
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ژورنال
عنوان ژورنال: Suez Canal University Journal of Food Sciences
سال: 2018
ISSN: 2314-7970
DOI: 10.21608/scuj.2018.59348