Preparation and Evaluation High-Quality Gluten-Free Flat Bread I: Effect of Using Improvers on the Chemical and Physical Properties | Zendy

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Preparation and Evaluation High-Quality Gluten-Free Flat Bread I: Effect of Using Improvers on the Chemical and Physical Properties

Author(s) -

Manal Abd-Elkader,

Nahed Yousef,

Samah Abu El-Maaty

Publication year - 2021

Publication title -

middle east journal of applied sciences

Language(s) - English

Resource type - Journals

eISSN - 2706-7947

pISSN - 2077-4613

DOI - 10.36632/mejas/2021.11.2.41

Subject(s) - food science , quality (philosophy) , gluten , gluten free , chemistry , physics , quantum mechanics

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