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Effects of frozen storage on texture, microstructure, water mobility and baking quality of brown wheat flour/β-glucan concentrate Arabic bread dough

Published Online: 2020-10-30

Published Print: 2021-04

Authors

Ahmed, Jasim https://orcid.org/0000-0001-6483-4344
Thomas, Linu

Al-Hazza, A.
Funding

Funding for this research was provided by:

Kuwait Institute for Scientific Research (FB113K)
License Information

Text and Data Mining valid from 2020-10-30

Version of Record valid from 2020-10-30
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Article History

Received: 6 August 2020

Accepted: 24 October 2020

First Online: 30 October 2020

Compliance with ethical standards

:

: There is no conflict of interest regarding the publication of this paper.

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