Open AccessIMPROVING THE RHEOLOGICAL AND QUALITATIVE PROPERTIES OF BREAD WHEAT BY BARLEY-EXTRACTED PENTOSANES
Author(s) -
R. J. Nashmi,
J. M. Naser
Publication year - 2022
Publication title -
iraqi journal of agricultural sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.232
H-Index - 7
eISSN - 2410-0862
pISSN - 0075-0530
DOI - 10.36103/ijas.v53i5.1635
Subject(s) - food science , absorption of water , rheology , barley flour , wheat flour , sensory analysis , chemistry , dietary fibre , mathematics , materials science , biology , botany , composite material
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