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Advances in Biotechnology2018

QUALITY CHARACTERISTICS OF BREAD FROM WHEAT FLOUR OF A HIGH EXTRACTION RATE WITH DIFFERENT LEVELS OF MAGNESIUM IONS FROM LACTATE SALT ADDITION

Georgiana Gabriela Codină · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

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Advances in Biotechnology2018

QUALITY CHARACTERISTICS OF BREAD FROM WHEAT FLOUR OF A HIGH EXTRACTION RATE WITH DIFFERENT LEVELS OF MAGNESIUM IONS FROM LACTATE SALT ADDITION

DOIwheat flour 1250 type magnesium lactate bread quality

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