Dough Properties and Baking Quality of Several Domestic...

Food Science and Technology Research 2004 Vol. 10; Iss. 4

Dough Properties and Baking Quality of Several Domestic Wheat Flours as Compared with Commercial Foreign Wheat Flour

HUNG, Pham Van, MAEDA, Tomoko, YOSHIKAWA, Ryo, MORITA, Naofumi
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Volume:
10
Year:
2004
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.10.389
File:
PDF, 1.22 MB
english, 2004
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