EFFECT OF WATER FROM DIFFERENT SOURCES IN SAUDI-ARABIA ON THE RHEOLOGICAL PROPERTIES OF WHEAT-FLOUR AND BREAD QUALITY

Journal article

Peer reviewed

Acta alimentaria (Budapest), Vol.16(1), pp.67-77

01/03/1987

Abstract

Food Science & Technology

Life Sciences & Biomedicine

Nutrition & Dietetics

Science & Technology

1 Record Views

Title: EFFECT OF WATER FROM DIFFERENT SOURCES IN SAUDI-ARABIA ON THE RHEOLOGICAL PROPERTIES OF WHEAT-FLOUR AND BREAD QUALITY
Creators - without role: A S Mesallam
M I Elshaarawy
A I Mustafa
Publication Details: Acta alimentaria (Budapest), Vol.16(1), pp.67-77
Publisher: Akademiai Kiado
Number of pages: 11
Identifiers: 9919699408331
Academic Unit: King Faisal University; King Saud University
Language: English
Resource Type: Journal article