Influence of α-amylase and ascorbic acid combination on extensograph of weak wheat flour dough and sensory properties of pan bread
By: Kishk, Yasir Fikri Muhammad; Abd al-Fattah, Abd al-Fattah Abd al-Karim; Yusuf, al-Sayyid Ibrahim…[et al.]. Arab Universities Journal of Agricultural Sciences. Vol. 26, no. 2 (2018), pp.581-598, 18 p.
Subjects: Bread; Enzymes; Vitamin C; Wheat