Effect of waxy flour blends on dough rheology and bread...

International Journal of Food Science & Technology 2015 / 04 Vol. 50; Iss. 4

Effect of waxy flour blends on dough rheology and bread quality

Blake, Laura H., Jenner, Colin F., Barber, Andrew R., Gibson, Robert A., O'Neill, Brian K., Nguyen, Q. Dzuy
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Volume:
50
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12710
Date:
April, 2015
File:
PDF, 426 KB
english, 2015
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