Study of physicochemical properties and sensory evaluation of white bread using three brands of commercial improver
In order to study the influence of three brands of commercial bread improver aimed at evaluating differences in their functionality and assess their impact on product quality and acceptance, the effect of flour quality and baking technique on the physicochemical and sensory characteristics of white...
Saved in:
因特网
https://oarep.usim.edu.my/bitstreams/2b647d0b-dc4b-4244-9207-cb7238eb4192/downloadhttps://oarep.usim.edu.my/bitstreams/b3780c5c-c292-44bf-af90-89025cad5606/download
https://oarep.usim.edu.my/bitstreams/b0e0f9c0-4c8d-42c3-8e85-9f0911215561/download
https://oarep.usim.edu.my/bitstreams/d8c7d5ab-a9c4-4aa7-9dd5-76c5fe996312/download
https://oarep.usim.edu.my/bitstreams/d7968d9b-0ee2-4088-84fd-6a2b93849752/download
https://oarep.usim.edu.my/bitstreams/6c28d74e-3912-4cfe-9c43-80cafd2f6031/download
https://oarep.usim.edu.my/bitstreams/dfe01710-64f9-42cd-81c6-a66863a33e49/download
https://oarep.usim.edu.my/bitstreams/09e6cae5-e737-4ef6-a319-9da76f36343d/download
https://oarep.usim.edu.my/bitstreams/8e744804-ee1c-42d7-84dd-b3c6b7004ab7/download