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A combined use of different functional additives for improvement of wheat flour quality for bread making.
Iqbal, Saba; Arif, Saqib; Khurshid, Salman; Iqbal, Hafiza Mehwish; Akbar, Qurrat-Ul-Ain; Ali, Tahira Mohsin; Mohiuddin, Shaikh.
Afiliación
  • Iqbal S; Food Quality and Safety Research Institute, PARC, SARC, Karachi, Pakistan.
  • Arif S; Department of Chemistry, University of Karachi, Karachi, Pakistan.
  • Khurshid S; Food Quality and Safety Research Institute, PARC, SARC, Karachi, Pakistan.
  • Iqbal HM; Food Quality and Safety Research Institute, PARC, SARC, Karachi, Pakistan.
  • Akbar QU; Food Quality and Safety Research Institute, PARC, SARC, Karachi, Pakistan.
  • Ali TM; Food Quality and Safety Research Institute, PARC, SARC, Karachi, Pakistan.
  • Mohiuddin S; Department of Food Science and Technology, University of Karachi, Karachi, Pakistan.
J Sci Food Agric ; 103(7): 3261-3271, 2023 May.
Article en En | MEDLINE | ID: mdl-36799259
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Pan / Harina Idioma: En Revista: J Sci Food Agric Año: 2023 Tipo del documento: Article País de afiliación: Pakistán
Texto completo
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XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Pan / Harina Idioma: En Revista: J Sci Food Agric Año: 2023 Tipo del documento: Article País de afiliación: Pakistán