Effect of mono-diglyceride and lecithin on dough rheological characteristics and quality of flat bread

LWT

Volumn 36, Issue 2, 2003, Pages 189-193

  Azizi, M H ^a   Rajabzadeh, N ^b   Riahi, E ^a  

^a TARBIAT MODARES UNIVERSITY   (Iran)

^b Cereal and Bread Research Institute   (Iran)

Author keywords

Flat bread quality; Rheological properties; Surfactant

Indexed keywords

IRANIA;

EID: 0037225433     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0023-6438(02)00201-3     Document Type: Article

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