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