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Enhancement of sensory attributes and mineral content of So..:
Zahra, Anam
;
Farooq, Umar
;
Saeed, Muhammad Tariq
...
Food Chemistry Advances. 1 (2022) - p. 100094 , 2022
Link:
https://doi.org/10.1016/j.focha.2022.100094
RT Journal T1
Enhancement of sensory attributes and mineral content of Sourdough bread by means of microbial culture and yeast (Saccharomyces Cerevisiae)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.focha.2022.100094&Exemplar=1&LAN=DE A1 Zahra, Anam A1 Farooq, Umar A1 Saeed, Muhammad Tariq A1 Quddoos, Muhammad Yousaf A1 Hameed, Amna A1 Iftikhar, Madiha A1 Noreen, Amna A1 Zahra, Syeda Mahvish A1 Hussain, Ashiq A1 Bukhari, Syeda Ramsha A1 Rafique, Ayesha A1 Naqvi, Syeda Nimra A1 Chaudhry, Faiqa PB Elsevier BV YR 2022 SN 2772-753X JF Food Chemistry Advances VO 1 SP 100094 LK http://dx.doi.org/https://doi.org/10.1016/j.focha.2022.100094 DO https://doi.org/10.1016/j.focha.2022.100094 SF ELIB - SuUB Bremen
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