Determination of the staling rate of Egyptian Balady bread by using Texture Profile Analysis (TPA): A new method.
Last updated: 03 Jan 2025
10.21608/ajs.2019.17017.1087
balady bread, AWRC, staling, moisture, TPA
Mokhtar
Abd-El-Khalek
Harb
Bread and Pasta Dep., Food Technology Research Institute, Agricultural Research Center
mokhtarharb@yahoo.com
0000-0002-0007-5024
Thanaa
Mohamed Amer
Abdelsalam
Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
thanaa231259@gmail.com
Manal
Ibrahim
Sabry
Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
m_manal17@yahoo.com
0000-0002-2959-8291
27
5
15678
2019-12-01
2019-09-16
2019-12-01
2,527
2,538
1110-2675
2636-3585
https://ajs.journals.ekb.eg/article_83206.html
https://ajs.journals.ekb.eg/service?article_code=83206
59
Original Article
668
Journal
Arab Universities Journal of Agricultural Sciences
https://ajs.journals.ekb.eg/
Determination of the staling rate of Egyptian Balady bread by using Texture Profile Analysis (TPA): A new method.
Details
Type
Article
Created At
22 Jan 2023