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The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder

机译：面团和多士面包的质量特征用小麦面粉含有不同水平的Portulaca Oleracea叶粉

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Natali SADEGHZADEH BENAM; Mohammad GOLI; Seyed Mahdi SEYEDAIN ARDEBILI; Niloufar VAEZSHOUSHTARI;
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3. Quality characteristics of wheat flour breads with the doughs frozen at the different freezing and storage conditions [J] . Bong-Kyung Koh Korean Journal of Food Science and Technology . 2002,第3期

机译：在不同的冷冻和储存条件下冷冻面团的小麦面粉面包的质量特征
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7. Effect of Addition of Rosemary Leaves Powder on the Rheological Characteristics of Dough in Addition to the Quality Attributes of Bread Manufactured from to Local Wheat [O] . Shetti Saad H., Altae Abd Ali A. 2019

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The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder

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