![](/img/cover-not-exists.png)
Dough and bread made from high- and low-protein flours by vacuum mixing: Part 1: Gluten network formation
Gao, Jing, Koh, Audrey Hui Si, Tay, Shia Lyn, Zhou, WeibiaoVolume:
74
Language:
english
Journal:
Journal of Cereal Science
DOI:
10.1016/j.jcs.2017.03.008
Date:
March, 2017
File:
PDF, 2.32 MB
english, 2017