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Assessment of rheological and quality characteristics of br..:
AMJAD, Adnan
;
SOHAIB, Muhammad
;
NAWAZ, Haq
...
Food Science and Technology. 42 (2022) - p. , 2022
Link:
https://doi.org/10.1590/fst.47820
RT Journal T1
Assessment of rheological and quality characteristics of bread made by the addition of ginger powder in wheat flour
UL https://suche.suub.uni-bremen.de/peid=cr-10.1590_fst.47820&Exemplar=1&LAN=DE A1 AMJAD, Adnan A1 SOHAIB, Muhammad A1 NAWAZ, Haq A1 JAVED, Muhammad Sameem A1 SHAH, Mohibullah A1 SHAH, Faiz-Ul-Hassan A1 TARIQ, Muhammad Rizwan A1 SAJID, Muhammad Wasim A1 KHAN, Ammar Ahmed A1 BILAL, Muhammad A1 USMAN, Haseeb A1 AHMAD, Muhammad A1 AHMAD, Talal Majeed PB FapUNIFESP (SciELO) YR 2022 SN 1678-457X SN 0101-2061 JF Food Science and Technology VO 42 LK http://dx.doi.org/https://doi.org/10.1590/fst.47820 DO https://doi.org/10.1590/fst.47820 SF ELIB - SuUB Bremen
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