Effect of barley flour on quality of balady bread

International Journal of Food Properties

Volumn 9, Issue 1, 2006, Pages 39-49

  Ereifej, K I ^a   Al Mahasneh, M A ^a   Rababah, T M ^a  

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

Author keywords

ACSAD 176 flour; Balady bread; Rum flour; Unified flour; Zero flour

Indexed keywords

CHEMICAL ANALYSIS; CONSUMER PRODUCTS; CUSTOMER SATISFACTION; FOOD PROCESSING; PHYSICAL PROPERTIES; SENSORY PERCEPTION;

ACSAD 176 FLOUR; BALADY BREADS; RUM FLOUR; UNIFIED FLOUR; ZERO FLOUR;

FOOD ADDITIVES;

HORDEUM VULGARE SUBSP. VULGARE; TRITICUM AESTIVUM;

EID: 33646453192     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910500471669     Document Type: Article

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