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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محفوظ في:

التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Kareem Balqis Romoke
التنسيق:	أطروحة
اللغة:	English
الموضوعات:	Autolyse technique Physicochemical properties Bread quality
الوصول للمادة أونلاين:	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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