Effect of adding potato maltodextrins on baking properties...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2018 / 10 Vol. 96

Effect of adding potato maltodextrins on baking properties of triticale flour and quality of bread

Pycia, Karolina, Jaworska, Grażyna, Telega, Joanna, Sudoł, Iwona, Kuźniar, Piotr
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Volume:
96
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2018.05.039
Date:
October, 2018
File:
PDF, 385 KB
english, 2018
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