Influence of tempering with ozonated water on the selected properties of wheat flour-Reference-Cited by-同舟云学术

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Influence of tempering with ozonated water on the selected properties of wheat flour

Published:2001-06 Issue:4 Volume:48 Page:345-350
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

İbanoǧlu Şenol

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Chemistry of flour and bread;Ainsworth;Nutrition and Food Science,1994

2. Unda renk tayin yöntemleri;Alfin;Unlu Mamüller Teknolojisi,1999

3. Anonymous. (1960). International Association of Cereal Chemistry. Standard No 107, 114. USA: ICC

4. Anonymous. (1972). International Association of Cereal Chemistry. Standard No 115, 116. USA: ICC

5. Anonymous. (1991). User's guide to statgraph. USA: Statistical Graphics Corporation

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