Dough rheology and bread quality of supplemented flours Reología de la masa y calidad del pan de harinas suplementadas
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/19476337.2010.504885
Reference36 articles.
1. Physical and mechanical properties of bread loaves produced by incorporation of two types of toasted durum wheat flour
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