Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough.
Journal
International journal of food science
ISSN: 2314-5765
Titre abrégé: Int J Food Sci
Pays: United States
ID NLM: 101627297
Informations de publication
Date de publication:
2020
2020
Historique:
received:
03
09
2020
revised:
30
11
2020
accepted:
08
12
2020
entrez:
18
1
2021
pubmed:
19
1
2021
medline:
19
1
2021
Statut:
epublish
Résumé
Arabic bread (
Identifiants
pubmed: 33457400
doi: 10.1155/2020/8867402
pmc: PMC7787796
doi:
Types de publication
Journal Article
Langues
eng
Pagination
8867402Informations de copyright
Copyright © 2020 Ahmad Aldughpassi et al.
Déclaration de conflit d'intérêts
The authors declare that they have no known conflict of financial interests or personal relationships that could have appeared to influence the outcome of this research work.
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