دورية أكاديمية
The alterations in the thermomechanical, rheological, and microstructural properties of highland barley dough as affected by fermentation time
| العنوان: | The alterations in the thermomechanical, rheological, and microstructural properties of highland barley dough as affected by fermentation time |
|---|---|
| المؤلفون: | AL-Ansi, WaleedAff1, Aff2, Aff3, IDs11694023020754_cor1, Abdullah, Abdulmageed Bagash, Alkawry, Talal Abdulrazzak Ali, Fadhl, Jalal Ahmed, Al-Adeeb, Abduqader, Mahdi, Amer Ali, Al-Maqtari, Qais AliAff1, Aff3, Aff5, Fan, MingcongAff1, Aff2, Li, YanAff1, Aff2, Qian, HaifengAff1, Aff2, Wang, LiAff1, Aff2, IDs11694023020754_cor11 |
| المصدر: | Journal of Food Measurement and Characterization. 17(6):6065-6076 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 21934126 21934134 |
|---|---|
| DOI: | 10.1007/s11694-023-02075-4 |