Rheological and Breadmaking Properties of Wheat Flours...

Food and Bioprocess Technology 2014 / 01 Vol. 7; Iss. 1

Rheological and Breadmaking Properties of Wheat Flours Supplemented with Octenyl Succinic Anhydride-Modified Waxy Maize Starches

Dapčević Hadnađev, Tamara R., Dokić, Ljubica P., Hadnađev, Miroslav S., Pojić, Milica M., Torbica, Aleksandra M.
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Volume:
7
Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-013-1083-y
Date:
January, 2014
File:
PDF, 903 KB
english, 2014
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