Majlinda SANA
The Impact of Ascorbic Acid and Some Additives in the Rheological Properties of Doughs in Pasta from Agimi, Apache and Anchor Wheat
The Impact of Ascorbic Acid and Some Additives in the Rheological Properties of Doughs in Pasta from Agimi, Apache and Anchor Wheat
Journal of Applied Biological Sciences
2018-Cilt: 12 Sayı: 3
4-9
dough,
pasta,
high,
glassness,
extra additive
131
170