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Influence of Wheat-Mesquite (Prosopis L.) Composite Flour on Dough Rheology and Quality of Bread Cover

Influence of Wheat-Mesquite (Prosopis L.) Composite Flour on Dough Rheology and Quality of Bread

Open Access
|Dec 2022

Authors

Jarosław Korus

rrkorus@cyf-kr.edu.pl

Department of Carbohydrate Technology and Cereal Processing

Mariusz Witczak

Department of Engineering and Machinery for Food Industry

Anna Korus

Department of Plant Products Technology and Nutrition Hygiene

Leslaw Juszczak

Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
DOI: https://doi.org/10.2478/aucft-2022-0018 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
Language: English
Page range: 225 - 236
Submitted on: Aug 26, 2022
Accepted on: Dec 9, 2022
Published on: Dec 30, 2022
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 times per year

© 2022 Jarosław Korus, Mariusz Witczak, Anna Korus, Leslaw Juszczak, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.