Open AccessPreparation and evaluation high quality free gluten flat bread II: Effect of using improvers on freshness, texture profile analysis and sensory evaluation
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/2021.11.2.42
Subject(s) - food science , texture (cosmology) , sensory analysis , sensory system , quality (philosophy) , gluten free , gluten , mathematics , chemistry , computer science , artificial intelligence , psychology , physics , cognitive psychology , quantum mechanics , image (mathematics)