Effect of organic acids and NaCl on the rheological properties of dough prepared using Pembina and Harvest CWRS wheat cultivars
Stone, Andrea K., Lam, Ricky S. H., Hopkins, Erin J., Hucl, Pierre, Scanlon, Martin G., Nickerson, Michael T.Language:
english
Journal:
Cereal Chemistry
DOI:
10.1002/cche.10050
Date:
April, 2018
File:
PDF, 306 KB
english, 2018