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Journal: Molecules, 2023
Volume: 28
Number: 1
1
Article: Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums
Authors: by Abdulmajeed A. AbuDujayn, Abdellatif A. Mohamed, Mohamed Saleh Alamri, Shahzad Hussain, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Ghalia Shamlan and Nashi K. Alqahtani
Link: https://www.mdpi.com/1420-3049/28/1/1

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