Changes in rheology and sensory properties of wheat bread with the addition of oat flour

Journal of Agricultural Science and Technology

Volumn 14, Issue 2, 2012, Pages 339-348

  Peymanpour, Gh ^a   Rezaei, K ^a   Sorkhilalehloo, B ^b   Pirayeshfar, B ^b   Najafian, G ^b  

^a UNIVERSITY OF TEHRAN   (Iran)

^b SEED AND PLANT IMPROVEMENT INSTITUTE   (Iran)

Author keywords

Bread properties; Oat wheat flour bread; Sensory evaluation

Indexed keywords

AVENA; TRITICUM AESTIVUM;

EID: 84856799250     PISSN: 16807073     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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