Effect of flour fortification with haem liposome on bread and bread doughs

International Journal of Food Science and Technology

Volumn 40, Issue 8, 2005, Pages 825-828

  Albaldawi, Amira ^a   Brennan, Charles S ^b   Alobaidy, Khalid ^c   Alammar, Waffa ^c   Aljumaily, Dhamla ^c  

^a Department of Basic Science   (Iraq)

^b MASSEY UNIVERSITY   (New Zealand)

^c Center of Quality Control   (Iraq)

Author keywords

Bread; Dough; Iron; Sensory analysis; Water absorption

Indexed keywords

TRITICUM AESTIVUM;

EID: 25444449077     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.00995.x     Document Type: Article

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