Journal Articles
Journal of Food Processing and Preservation
Year : 2020
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https://hal.science/hal-04571656
Submitted on : Wednesday, May 8, 2024-12:59:37 PM
Last modification on : Tuesday, February 3, 2026-1:42:01 PM
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Waqas Ashraf, Aamir Shehzad, Hafiz Rizwan Sharif, Rana Muhammad Aadil, Moazzam Rafiq Khan, et al.. Influence of selected hydrocolloids on the rheological, functional, and textural properties of wheat‐pumpkin flour bread. Journal of Food Processing and Preservation, 2020, 44 (10), ⟨10.1111/jfpp.14777⟩. ⟨hal-04571656⟩
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