ORCID
- Gail Rees: 0000-0003-3775-8803
- Victor Kuri: 0000-0003-1706-7597
DOI Link
Publication Date
2021-06-04
Publication Title
Journal of Food Science and Technology
Volume
59
Issue
4
ISSN
0022-1155
Acceptance Date
2021-05-26
Deposit Date
2022-04-28
Embargo Period
2022-06-04
First Page
1372
Last Page
1383
Recommended Citation
Galali, Y., Rees, G., & Kuri, V. (2021) 'Study the influence of waxy wheat flour, inulin and guar gum on quality and microstructure of Pita and Tandoori breads: response surface methodology aids functional food development', Journal of Food Science and Technology, 59(4), pp. 1372-1383. Available at: 10.1007/s13197-021-05147-9
