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Impact of Whole Oat Flour on Dough Properties and Quality of Fresh and Stored Part‐Baked Bread |
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| Authors: | Mahsa Majzoobi Aida Raiss Jalali Asgar Farahnaky |
| Affiliation: | 1. Department of Food Science and Technology School of Agriculture, Shiraz University, Shiraz, Iran;2. Department of Primary Industries, Wagga Wagga Agricultural Institute and Graham Centre for Agricultural Innovation, Wagga Wagga, NSW, Australia;3. School of Biomedical Sciences and Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW, Australia |
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