Open AccessThe effect of some additives on the rheology of dough and quality of bread
Author(s) -
Xhabir ABDULLAHI,
Gafur Xhabiri,
Erhan Sulejmani,
Faton SELIMI
Publication year - 2022
Publication title -
acta agriculturae slovenica
Language(s) - English
Resource type - Journals
eISSN - 1854-1941
pISSN - 1581-9175
DOI - 10.14720/aas.2022.118.2.2601
Subject(s) - food science , absorption of water , rheology , chemistry , taste , food additive , wheat bread , bread making , ascorbic acid , wheat flour , materials science , composite material