Lupin, soya and triticale addition to wheat flour doughs...

Food Chemistry 2002 Vol. 77; Iss. 2

Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties

G. Doxastakis, I. Zafiriadis, M. Irakli, H. Marlani, C. Tananaki
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Volume:
77
Year:
2002
Language:
english
Pages:
9
DOI:
10.1016/s0308-8146(01)00362-4
File:
PDF, 585 KB
english, 2002
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