Quality of pan bread made by replacing sucrose with date syrup produced by using pectinase/cellulase enzymes

Plant Foods for Human Nutrition

Volumn 58, Issue 3, 2003, Pages 1-8

  Sidhu, Jiwan S ^a   Al Saqer, Jameela M ^a   Al Hooti, Suad N ^a   Al Othman, Amani ^a  

^a KUWAIT INSTITUTE FOR SCIENTIFIC RESEARCH   (Kuwait)

Author keywords

Bread; Color; Consumer acceptability; Date fruits; Syrup; Tamer; Texture

Indexed keywords

PHOENIX DACTYLIFERA;

EID: 18644370546     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/B:QUAL.0000041162.23049.4b     Document Type: Article

References (9)

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