Effect of Wheat Germ on Quality of Wheat Bread Dough
The most interesting component of wheat is the wheat germ that is recognized as a secondary product in the industry of wheat milling; it has fascinating nutritional values that cannot be ignored. However, it has slender usage due to its significant chance of rancidity and the negative effect it caus...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Sulaimani Polytechnic University
2019-11-01
|
| Series: | Kurdistan Journal of Applied Research |
| Subjects: | |
| Online Access: | https://kjar.spu.edu.iq/index.php/kjar/article/view/309 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|