Comparison of the effects of different heat treatment...

Food Chemistry 2016 / 01 Vol. 190

Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours

Bucsella, Blanka, Takács, Ágnes, Vizer, Viktoria, Schwendener, Urs, Tömösközi, Sándor
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Volume:
190
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.06.073
Date:
January, 2016
File:
PDF, 747 KB
english, 2016
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