The effects of protein content of flour and emulsifiers on tanoor bread quality

Journal of Cereal Science

Volumn 26, Issue 1, 1997, Pages 137-143

  Farvili, N ^a   Walker, C E ^a   Qarooni, J ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Air impingement oven; Emulsifier; Flat bread; Shelf life; Staling; Sucrose ester; Tanoor (taftoon) bread

Indexed keywords

TRITICUM AESTIVUM;

EID: 0041109304     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.1996.0112     Document Type: Article

References (15)

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