Relationship of Bread Quality to Kernel, Flour, and Dough...

Cereal Chemistry 2008 / 01 Vol. 85; Iss. 1

Relationship of Bread Quality to Kernel, Flour, and Dough Properties

Dowell, F. E., Maghirang, E. B., Pierce, R. O., Lookhart, G. L., Bean, S. R., Xie, F., Caley, M. S., Wilson, J. D., Seabourn, B. W., Ram, M. S., Park, S. H., Chung, O. K.
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Volume:
85
Language:
english
Journal:
Cereal Chemistry
DOI:
10.1094/CCHEM-85-1-0082
Date:
January, 2008
File:
PDF, 132 KB
english, 2008
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