Fingerprint
Dive into the research topics of 'Effect of baking temperature/time conditions and dough thickness on Arabic bread quality'. Together they form a unique fingerprint.- Sort by
- Weight
- Alphabetically
Effect of baking temperature/time conditions and dough thickness on Arabic bread quality
Ken J. Quail*, G. J. McMaster, J. David Tomlinson, Michael Wootton
*Corresponding author for this work
Research output: Contribution to journal › Article › peer-review
20
Citations
(Scopus)