Physicochemical, textural and sensory analysis of bread made from bakery premixe
Today, various methods have been developed to reduce the cost and time needed for the preparation and production of bread. One of these methods is using baking premixes to increase ease and create uniformity for bread quality. This research was carried out with the aim of investigating the possibili...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Tehran
2019-06-01
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| Series: | Journal of Food and Bioprocess Engineering |
| Subjects: | |
| Online Access: | https://jfabe.ut.ac.ir/article_73076_6523fb6945f34a4bef6760f4fc6a2a28.pdf |