Physicochemical, textural and sensory analysis of bread made from bakery premixe
1. Physicochemical, textural and sensory analysis of bread made from bakery premixe

Zahra Sheikholeslami; Mahdi Karimi; Sepideh Yosefzadeh sani

Volume 2, Issue 1 , Winter and Spring 2019, , Pages 35-40

Abstract
  Today, various methods have been developed to reduce the cost and time needed for the preparation and production of bread. One of these methods is using baking premixes to increase ...  Read More