Studies on the quality of Turkish flat breads based on blends of triticale and wheat flour
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.00925.x/fullpdf
Reference42 articles.
1. Enrichment of Egyptian ‘Balady’ bread. Part 1. Baking studies, physical and sensory evaluation of enrichment with decorticated cracked broadbeans flour (Vicia faba L.)
2. Properties and Composition of Turkish Flat Bread (Bazlama) Supplemented with Barley Flour and Wheat Bran
3. Effects of barley flour and wheat bran supplementation on the properties and composition of Turkish flat bread, yufka
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