Effect of shortening and surfactants on selected chemical/physicochemical parameters and sensory quality of Arabic bread

Author: Toufeili I.   Shadarevian S.   Miski A.M.A.   Hani I.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.53, Iss.3, 1995-01, pp. : 253-258

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract