Study of physicochemical properties and sensory evaluation of white bread using three brands of commercial improver

Study of physicochemical properties and sensory evaluation of white bread using three brands of commercial improver

In order to study the influence of three brands of commercial bread improver aimed at evaluating differences in their functionality and assess their impact on product quality and acceptance, the effect of flour quality and baking technique on the physicochemical and sensory characteristics of white...

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書目詳細資料
主要作者:	Kareem Balqis Romoke
格式:	Thesis
語言:	English
主題:	Autolyse technique Physicochemical properties Bread quality
在線閱讀:	https://oarep.usim.edu.my/bitstreams/2b647d0b-dc4b-4244-9207-cb7238eb4192/download https://oarep.usim.edu.my/bitstreams/b3780c5c-c292-44bf-af90-89025cad5606/download https://oarep.usim.edu.my/bitstreams/b0e0f9c0-4c8d-42c3-8e85-9f0911215561/download https://oarep.usim.edu.my/bitstreams/d8c7d5ab-a9c4-4aa7-9dd5-76c5fe996312/download https://oarep.usim.edu.my/bitstreams/d7968d9b-0ee2-4088-84fd-6a2b93849752/download https://oarep.usim.edu.my/bitstreams/6c28d74e-3912-4cfe-9c43-80cafd2f6031/download https://oarep.usim.edu.my/bitstreams/dfe01710-64f9-42cd-81c6-a66863a33e49/download https://oarep.usim.edu.my/bitstreams/09e6cae5-e737-4ef6-a319-9da76f36343d/download https://oarep.usim.edu.my/bitstreams/8e744804-ee1c-42d7-84dd-b3c6b7004ab7/download
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