Effect of Buttermilk on the Physicochemical, Rheological, and Sensory Qualities of Pan and Pita Bread
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DOI: 10.1155/2017/2054252
Abstract: The aim of this study was to evaluate the influence of buttermilk on the physicochemical and sensory attributes of pan and pita breads. Different amounts of buttermilk (30, 60, and 100% of added water) were… read more here.
Keywords: buttermilk physicochemical; sensory; buttermilk; pita bread ... See more keywords