Université Blida 1
Influence of substituting water with ultrafiltrated milk permeate on dough properties and baking quality of white pan bread
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| 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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