Production and Improvement of Fino and Pan Breads Made from Different Extractions of Wheat Flour
Masoud Abdel-Azem Kamel, Mohamed Hassan Hosny Aly & Amer Ramadan El-Tawel · Asian Journal of Advances in Agricultural Research · 2018
Production and Improvement of Fino and Pan Breads Made from Different Extractions of Wheat Flour Hemicellulase (Hm) and lecithin (Le) were utilized to production of high quality fino and pan breads by using different mixtures of wheat flours 82% extraction rate (WF82) and wheat f...
Open access
Research Article
10.9734/AJAAR/2018/38981