Quality characteristics improvement of low-phenylalanine toast bread
Version of Record online: 24 AUG 2010
© 2010 The Authors. International Journal of Food Science and Technology © 2010 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 45, Issue 10, pages 2042–2051, October 2010
How to Cite
Mohsen, S. M., Yaseen, A. A., Ammar, A. M. and Mohammad, A. A. (2010), Quality characteristics improvement of low-phenylalanine toast bread. International Journal of Food Science & Technology, 45: 2042–2051. doi: 10.1111/j.1365-2621.2010.02365.x
- Issue online: 24 SEP 2010
- Version of Record online: 24 AUG 2010
- (Received 7 December 2009; Accepted in revised form 28 June 2010)
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