Figure 4. Extansograms of the dough prepared from weak wheat flour (72% ext.) and its blends with ginger powder

From

Production and Evaluation of Some Bakery Products Containing Ginger Powder

Abeer Ghazi Soluman Almasodi

Journal of Food and Nutrition Research. 2018, 6(4), 205-215 doi:10.12691/jfnr-6-4-2