Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix.

Maktouf S, Jeddou KB, Moulis C, Hajji H, Remaud-Simeon M, Ellouz-Ghorbel R

DOI: 10.1007/s13197-015-2065-z
Published: 2016 Apr
Container: Journal of food science and technology
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1007/s13197-015-2065-z,
  title = {Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix.},
  author = {Maktouf S and Jeddou KB and Moulis C and Hajji H and Remaud-Simeon M and Ellouz-Ghorbel R},
  year = {2016},
  journal = {Journal of food science and technology},
  doi = {10.1007/s13197-015-2065-z},
  url = {https://doi.org/10.1007/s13197-015-2065-z}
}

RIS

TY  - JOUR
TI  - Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix.
AU  - Maktouf S
AU  - Jeddou KB
AU  - Moulis C
AU  - Hajji H
AU  - Remaud-Simeon M
AU  - Ellouz-Ghorbel R
PY  - 2016
JO  - Journal of food science and technology
DO  - 10.1007/s13197-015-2065-z
UR  - https://doi.org/10.1007/s13197-015-2065-z
ER  -

APA

S, M., KB, J., C, M., H, H., M, R., & R, E. (2016). Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix.. Journal of food science and technology. https://doi.org/10.1007/s13197-015-2065-z

Source records

pubmed · retrieved 2026-09-27T12:26:11.279Z