Influence of substituting water with ultrafiltrated milk permeate on dough properties and baking quality of white pan bread

Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/14938

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DC Field	Value	Language
dc.contributor.author	Al-Eid, S. M.	-
dc.date.accessioned	2022-03-27T09:39:31Z	-
dc.date.available	2022-03-27T09:39:31Z	-
dc.date.issued	1999	-
dc.identifier.uri	http://di.univ-blida.dz:8080/jspui/handle/123456789/14938	-
dc.language.iso	en	fr_FR
dc.subject	Milk permeate	fr_FR
dc.subject	farinograph	fr_FR
dc.title	Influence of substituting water with ultrafiltrated milk permeate on dough properties and baking quality of white pan bread	fr_FR
dc.type	Article	fr_FR
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