Effects of Leavening Acids and Dough Temperature in Wheat...

Cereal Chemistry 2000 / 07 Vol. 77; Iss. 4

Effects of Leavening Acids and Dough Temperature in Wheat Flour Tortillas

Cepeda, Minerva, Waniska, Ralph D., Rooney, Lloyd W., Bejosano, Feliciano P.
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
77
Language:
english
Journal:
Cereal Chemistry
DOI:
10.1094/cchem.2000.77.4.489
Date:
July, 2000
File:
PDF, 71 KB
english, 2000
Conversion to is in progress
Conversion to is failed