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Evaluation of the Effect of Adding Α-Amylase and Ascorbic Acid on Rheological Properties of Wheat Flour Dough

Mitra Hagh Panah,Mandana Tayefe,Seyyed Mostafa Sadeghi,Azin Nasrollah Zadeh Masouleh, Leili Fadaee

̒Ulūm va ṣanāyi̒-i ghaz̠āyī/̒Ulūm va ṣanāyi̒-i ghaz̠āyī-i Īrān（2022）

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摘要
Evaluation of the effect of adding α-amylase and ascorbic acid on rheological properties of wheat flour dough
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