Beta
ManageSearchChatDiscover
211699

CORRELATION BETWEEN DOUGH RHEOLOGICAL PROPERTIES AND PAN BREAD CRUMB QUALITY CHARACTERISTICS

Article

Last updated: 28 Dec 2024

OverviewSimilar Items

Subjects

-

Tags

-

DOI

10.21608/ejarc.2018.211699

Keywords

Bread crumb, rheology, digital image analysis, Texture profile analysis, correlation

Authors

First Name

M.

Last Name

Abd-El-Khalek

MiddleName

H.

Affiliation

Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

Email

-

City

-

Orcid

-

First Name

M.

Last Name

Youssif

MiddleName

R. G.

Affiliation

Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

Email

-

City

-

Orcid

-

Volume

69

Article Issue

4

Related Issue

29772

Issue Date

2018-10-01

Receive Date

2021-12-30

Publish Date

2018-10-01

Page Start

353

Page End

369

Print ISSN

2812-4847

Online ISSN

2812-4855

Article File

EJARC_Volume 69_Issue 4_Pages 353-369.pdf

PDF . 1.9MB

Link

https://ejarc.journals.ekb.eg/article_211699.html

Detail API

https://ejarc.journals.ekb.eg/service?article_code=211699

Order

211,699

Type

Research articles

Type Code

2,144

Publication Type

Journal

Publication Title

Egyptian Journal of Agricultural Sciences

Publication Link

https://ejarc.journals.ekb.eg/

MainTitle

CORRELATION BETWEEN DOUGH RHEOLOGICAL PROPERTIES AND PAN BREAD CRUMB QUALITY CHARACTERISTICS

Details

Type

Article

Created At

23 Jan 2023