Subject
General Agricultural and Biological Sciences
Reference26 articles.
1. AACC. 2000. Approved Methods of the AACC, 10th edition. Method 10-10B. American Association of Cereal Chemists, St. Paul, MN, USA.
2. Effect of psyllium addition on the instrumental texture of high-fiber pan bread and buns;Abdullah;Annals Agril. Sciences,2021
3. Effect of psyllium fiber addition on the quality of Arabic (Pita) bread produced in a commercial bakery;Al-Dughpassi;Annals Agril. Sciences,2021
4. Aldughpassi, A., Zafar, T.A., Sidhu, J.S., Al-Hassawi, F., Abdullah, M.M., Amiri, H.A., Al-Othman, A., 2020. Effect of psyllium husk, bran, and raw wheat germ addition on the rheological characteristics of Arabic (Pita) bread dough. Int. J. Food Sci. 2020, Article ID 8867402, 10 pages. http://doi.org/10.1155/2020/8867402.
5. Tristimulus colorimetry for evaluating quality of high- fiber pan bread and buns made in a commercial bakery;Al-Dughpassi;Annals Biol.,2021
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献