tailieunhanh - Effect of psyllium fiber addition on the quality of Arabic flatbread (Pita) produced in a commercial bakery

The major objective of this study was the production of acceptable quality Arabic flatbread with higher levels of soluble dietary fiber in a laboratory, then scaling it up to a pilot scale in a commercial bakery for improving nutritional as well as the sensory quality of one of the local, important staple foods of this region. |

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