Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour
Marcio Schmiele, Leandra Zafalon Jaekel, Stella Maris Cardoso Patricio, Caroline Joy Steel, Yoon Kil ChangVolume:
47
Year:
2012
Language:
english
Pages:
1
DOI:
10.1111/j.1365-2621.2012.03081.x
File:
PDF, 690 KB
english, 2012