Design of a quality index for the objective evaluation of...

Food Research International 2008 Vol. 41; Iss. 7

Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making

D. Curic, D. Novotni, D. Skevin, C.M. Rosell, C. Collar, A. Le Bail, I. Colic-Baric, D. Gabric
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Volume:
41
Year:
2008
Language:
english
DOI:
10.1016/j.foodres.2008.05.006
File:
PDF, 221 KB
english, 2008
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