Open AccessINFLUENCE OF ADDITIVES ON THE QUALITY OF BREAD PRODUCED FROM CERTAIN TYPES OF FLOUR
Author(s) -
Arsim Elshani,
Ibrahim Hoxha,
Nexhdet Shala,
Nazmi Hasanaj,
Gafur Xhabiri
Publication year - 2021
Publication title -
international journal of ecosystems and ecology science (ijees)
Language(s) - English
Resource type - Journals
ISSN - 2224-4980
DOI - 10.31407/ijees11.204
Subject(s) - gluten , food science , rheology , chemistry , wheat flour , wheat gluten , materials science , composite material
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom