Comparative analysis of dough rheology and quality of bread...

Journal of Cereal Science 2017 / 03 Vol. 74

Comparative analysis of dough rheology and quality of bread baked from fortified and high-in-fiber flours

Kurek, Marcin Andrzej, Wyrwisz, Jarosław, Karp, Sabina, Brzeska, Magdalena, Wierzbicka, Agnieszka
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Volume:
74
Language:
english
Journal:
Journal of Cereal Science
DOI:
10.1016/j.jcs.2017.02.011
Date:
March, 2017
File:
PDF, 874 KB
english, 2017
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