Flour Mill Stream Blending Affects Sugar Snap Cookie and Japanese Sponge Cake Quality and Oxidative Cross-Linking Potential of Soft White Wheat
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2011.02404.x/fullpdf
Reference36 articles.
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3. Relationship among grain hardness, pentosan fractions, and end-use quality of wheat;Bettge;Cereal Chem,2000
4. Oxidative gelation measurement and influence on soft wheat batter viscosity and end-use quality;Bettge;Cereal Chem,2007
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