Wheat Varietal Flours: Influence of Pectin and DATEM on...

International Journal of Food Properties 2013 / 01 Vol. 16; Iss. 1

Wheat Varietal Flours: Influence of Pectin and DATEM on Dough and Bread Quality

Ponzio, N.R., Ferrero, C., Puppo, M.C.
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Volume:
16
Language:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2010.501467
Date:
January, 2013
File:
PDF, 774 KB
english, 2013
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