EFFECT OF BAKING INGREDIENTS AND MIXING DURATION ON DOUGH DEVELOPMENT, GAS RELEASE AND BREAD MAKING PROPERTIES
NARPINDER SINGH, HARDEEP SINGH GUJRAL, JASPREET SINGHVolume:
25
Year:
2002
Language:
english
Pages:
11
DOI:
10.1111/j.1745-4557.2002.tb01027.x
File:
PDF, 462 KB
english, 2002