Effect of Buttermilk on the Physicochemical, Rheological, and Sensory Qualities of Pan and Pita Bread

<div>Physical appearance of pan (a) and pita (b) breads containing different levels of buttermilk (BM). Control; 0% BM, 30% butter milk; 30% BM, 60% buttermilk; 60% BM, and 100% buttermilk; 100% BM.</div>

International Journal of Food Science

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Figure 1

Figure 1: Effect of Buttermilk on the Physicochemical, Rheological, and Sensory Qualities of Pan and Pita Bread 