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1 Ergebnisse
1
Utilization of malted barley flour as replacement of wheat ..:
Aslam, Jawed
;
Hussain, Ashiq
;
Ud-Din, Ghulam Mueen
...
2571-581X. , 2023
Link:
http://hdl.handle.net/10400.14/42949
RT Journal T1
Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical, and organoleptic parameters of fortified breads
UL https://suche.suub.uni-bremen.de/peid=base-ftunivcplisboa:oai:repositorio.ucp.pt:10400.14_42949&Exemplar=1&LAN=DE A1 Aslam, Jawed A1 Hussain, Ashiq A1 Ud-Din, Ghulam Mueen A1 Kausar, Tusneem A1 Siddique, Tahira A1 Kabir, Khurram A1 Gorsi, Faiza Iftikhar A1 Haroon, Haseeb A1 Nisar, Rizwan A1 Noreen, Saima A1 Rocha, João Miguel A1 Ozogul, Fatih A1 Esatbeyoglu, Tuba A1 Korma, Sameh A YR 2023 K1 Alpha amylase K1 Baking characteristics K1 Baking quality K1 Bread K1 Malted barley flour K1 Sensory quality K1 Wheat flour JF 2571-581X LK http://hdl.handle.net/10400.14/42949 DO http://hdl.handle.net/10400.14/42949 SF ELIB - SuUB Bremen
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