EVALUATION OF ANTIOXIDANT, RHEOLOGICAL AND SENSORIAL PROPERTIES OF WHEAT FLOUR DOUGH AND BREAD CONTAINING GINGER POWDER

BALESTRA, E., COCCI, E., & PINNAVAIA, G.. (2011). EVALUATION OF ANTIOXIDANT, RHEOLOGICAL AND SENSORIAL PROPERTIES OF WHEAT FLOUR DOUGH AND BREAD CONTAINING GINGER POWDER. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 44(3), 700-705. SID. https://sid.ir/paper/625930/en

BALESTRA E., COCCI E., PINNAVAIA G.. EVALUATION OF ANTIOXIDANT, RHEOLOGICAL AND SENSORIAL PROPERTIES OF WHEAT FLOUR DOUGH AND BREAD CONTAINING GINGER POWDER. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2011;44(3):700-705. Available from: https://sid.ir/paper/625930/en

E. BALESTRA, E. COCCI, and G. PINNAVAIA, “EVALUATION OF ANTIOXIDANT, RHEOLOGICAL AND SENSORIAL PROPERTIES OF WHEAT FLOUR DOUGH AND BREAD CONTAINING GINGER POWDER,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 44, no. 3, pp. 700–705, 2011, [Online]. Available: https://sid.ir/paper/625930/en