Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-012-0778-9.pdf
Reference37 articles.
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4. Azizi MH, Rao GV (2005b) Effect of surfactant gels on dough rheological characteristics and quality of bread. Crit Rev Food Sci Nutr 44(7):545–552
5. Baiano A, Romaniello R, Lamacchia C, La Notte E (2009) Physical and mechanical properties of bread loaves produced by incorporation of two types of toasted durum wheat flour. J Food Eng 95:199–207
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