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TEXTURAL, PHYSICAL AND RETROGRADATION PROPERTIES OF MUFFIN PREPARED WITH KAMUT (TRITICUM TURANICUM JAKUBZ).

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Title: TEXTURAL, PHYSICAL AND RETROGRADATION PROPERTIES OF MUFFIN PREPARED WITH KAMUT (TRITICUM TURANICUM JAKUBZ).
Authors: LEE, P.1, OH, H.1, KIM, S. Y.1, KIM, Y. S.1,2 kteresa@korea.ac.kr
Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2020, Vol. 32 Issue 1, p107-124. 18p.
Database: Academic Search Ultimate
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  Data: <searchLink fieldCode="JN" term="%22Italian+Journal+of+Food+Science+%2F+Rivista+Italiana+di+Scienza+degli+Alimenti%22">Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti</searchLink>. 2020, Vol. 32 Issue 1, p107-124. 18p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=141927099
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        Text: English
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      – TitleFull: TEXTURAL, PHYSICAL AND RETROGRADATION PROPERTIES OF MUFFIN PREPARED WITH KAMUT (TRITICUM TURANICUM JAKUBZ).
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