Study of Physico-chemical Properties and Sensory Evaluation of White Bread using Different Commercial Brands of High Gluten Flour

Study of Physico-chemical Properties and Sensory Evaluation of White Bread using Different Commercial Brands of High Gluten Flour

This study was aimed to study the gluten content in four commercial brands of high gluten flour (A, B, C and D which served as control) and the quality of bread produced from flour were assessed for physic-chemical and sensory properties. The breads were analysed for proximate compositions ( crude f...

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محفوظ في:

التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Hana Meftah Elgubbi
التنسيق:	أطروحة
اللغة:	English
الموضوعات:	Bread High gluten flour Physico-chemical properties Sensory Evaluation
الوصول للمادة أونلاين:	https://oarep.usim.edu.my/bitstreams/ca877edd-9a97-42bc-ae28-37a9c065fc78/download https://oarep.usim.edu.my/bitstreams/cd482344-d20a-408b-8975-4eeea3b0a67d/download https://oarep.usim.edu.my/bitstreams/620b745c-ff1d-45e0-8947-a8b132bb9db1/download https://oarep.usim.edu.my/bitstreams/d5640473-7ff5-44f5-914c-01ede6743a17/download https://oarep.usim.edu.my/bitstreams/b89ece49-f1dd-47d3-9a2d-ea89562f4034/download https://oarep.usim.edu.my/bitstreams/896c958f-6378-48a8-81db-ab00d6ec876c/download https://oarep.usim.edu.my/bitstreams/925f577a-abd5-456d-a2b1-69fb59edd2a1/download https://oarep.usim.edu.my/bitstreams/fa070196-73c4-4d64-aab9-7c42c767c16e/download https://oarep.usim.edu.my/bitstreams/677f3cbb-9f0e-480f-ba9a-011900227fe4/download
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مواد مشابهة

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