Effect of composition of gluten proteins and dough...

British Food Journal 2013 / 04 Vol. 115; Iss. 4

Effect of composition of gluten proteins and dough rheological properties on the cookie‐making quality

Barak, Sheweta, Mudgil, Deepak, Singh Khatkar, Bhupendar
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Volume:
115
Language:
english
Journal:
British Food Journal
DOI:
10.1108/00070701311317847
Date:
April, 2013
File:
PDF, 181 KB
english, 2013
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