Influence of hydrothermaled bran on physicochemical rheological and microstructural characteristics of Sangak bread

Influence of hydrothermaled bran on physicochemical rheological and microstructural characteristics of Sangak bread
-
-
13th ICC Cereal and Bread Congress

doi
Date : 1387-03
Article type
Conference
https://people.iut.ac.ir/en/kadivar/content/1660880