Volume, texture, and molecular mechanism behind the...

Journal of Cereal Science 2011 Vol. 54; Iss. 1

Volume, texture, and molecular mechanism behind the collapse of bread made with different levels of hard waxy wheat flours

Shivananda K. Garimella Purna, Rebecca A. Miller, Paul A. Seib, Robert A. Graybosch, Yong-Cheng Shi
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Volume:
54
Year:
2011
Language:
english
Pages:
7
DOI:
10.1016/j.jcs.2011.02.008
File:
PDF, 677 KB
english, 2011
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