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Volatile Organic Compounds in Breads Prepared with Different Sourdoughs Applied Sciences Vol. 11, Issue 3, 1330, 2021 |
Sourdough Microbiome Comparison and Benefits Microorganisms Vol. 9, Issue 7, 1355, 2021 |
How to cite this article
Ghulam Mueen-ud-Din, Salim- ur-Rehman, Faqir Muhammad Anjum and Haq Nawaz, 2009. Studies on Organic Acids and Minerals Content of Sourdough Naans Made from Different Extraction Rate Wheat Flours and Starter Cultures. Pakistan Journal of Nutrition, 8: 877-881.
DOI: 10.3923/pjn.2009.877.881
URL: https://scialert.net/abstract/?doi=pjn.2009.877.881
DOI: 10.3923/pjn.2009.877.881
URL: https://scialert.net/abstract/?doi=pjn.2009.877.881