Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics
A. Aamodt, E.M. Magnus, E.M. FÆRGESTADVolume:
68
Year:
2003
Language:
english
Pages:
10
DOI:
10.1111/j.1365-2621.2003.tb05747.x
File:
PDF, 1.19 MB
english, 2003