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Optimization Study of the Effect of Rice and Wheat Flour Blend Ratio and Water Content on Bread Texture and Sensory Quality

Author(s):
ORCID
Medium: journal article
Language(s): English
Published in: Journal of The Institution of Engineers (India): Series A, , n. 1, v. 104
Page(s): 195-206
DOI: 10.1007/s40030-022-00708-3
Structurae cannot make the full text of this publication available at this time. The full text can be accessed through the publisher via the DOI: 10.1007/s40030-022-00708-3.
  • About this
    data sheet
  • Reference-ID
    10709394
  • Published on:
    21/03/2023
  • Last updated on:
    21/03/2023
 
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