Chickpea (Cicer arietinum) steep liquor as a leavening agent: Effect on dough rheology and sensory properties of bread

Ahmed Saad M., Ragab Elmassry A., Khaled Wahdan M.M., Fawzy Ramadan Mohamed
  • Acta periodica technologica, January 2015, National Library of Serbia
  • DOI: 10.2298/apt1546091s

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http://dx.doi.org/10.2298/apt1546091s

The following have contributed to this page: Professor Mohamed Fawzy Ramadan Hassanien