Influence of Tamarind (Tamarindus indica) Seed Kernel Powder on Dough Rheology and Bread Quality: A Comparative Study of Local and Imported Wheat Flours
Authors BSc, Food Science and Technology, University of Kordofan, Sudan [email protected] Assistant Prof, Food Science and Technology, University of Bahri, Sudan [email protected] Assistant Prof, Food Science and Technology, University of Kordofan, Sudan [email protected] Associate Prof, Food Technology, Alneelain University, Sudan [email protected] Assistant Prof, National Food Research Centre, Sudan Assistant Prof,… اقرأ المزيد »Influence of Tamarind (Tamarindus indica) Seed Kernel Powder on Dough Rheology and Bread Quality: A Comparative Study of Local and Imported Wheat Flours