Optimization Study of the Effect of Rice and Wheat Flour Blend Ratio and Water Content on Bread Texture and Sensory Quality
Auteur(s): |
Soumya Rathore
Anand Kumar Pandey |
---|---|
Médium: | article de revue |
Langue(s): | anglais |
Publié dans: | Journal of The Institution of Engineers (India): Series A, novembre 2022, n. 1, v. 104 |
Page(s): | 195-206 |
DOI: | 10.1007/s40030-022-00708-3 |
- Informations
sur cette fiche - Reference-ID
10709394 - Publié(e) le:
21.03.2023 - Modifié(e) le:
21.03.2023