Influence of substituting water with ultrafiltered milk permeate on dough properties and baking quality of white pan bread

Journal article

Peer reviewed

Journal of cereal science, Vol.30(1), pp.79-82

01/07/1999

Abstract

Food Science & Technology

Life Sciences & Biomedicine

Science & Technology

1 Record Views

Title: Influence of substituting water with ultrafiltered milk permeate on dough properties and baking quality of white pan bread
Creators - without role: S M Al-Eid
A A Al-Neshawy - King Faisal University
SSA Ahmad
Publication Details: Journal of cereal science, Vol.30(1), pp.79-82
Publisher: Elsevier
Number of pages: 4
Identifiers: 9919476208331
Academic Unit: King Faisal University
Language: English
Resource Type: Journal article