Effect of Wheat Germ on Quality of Wheat Bread Dough
The most interesting component of wheat is the wheat germ that is recognized as a secondary product in the industry of wheat milling; it has fascinating nutritional values that cannot be ignored. However, it has slender usage due to its significant chance of rancidity and the negative effect it caus...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Sulaimani Polytechnic University
2019-11-01
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| Series: | Kurdistan Journal of Applied Research |
| Subjects: | |
| Online Access: | http://kjar.spu.edu.iq/index.php/kjar/article/view/309 |