Functionality of Commercially Produced Wheat Flour Solubles in Cakes, Cookies, and Wieners
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Published:1988-11
Issue:6
Volume:53
Page:1787-1791
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ISSN:0022-1147
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Container-title:Journal of Food Science
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language:en
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Short-container-title:J Food Science
Author:
OOMAH B.D.,MATHIEU J.J.
Cited by
2 articles.
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1. Cereal/Grain By‐products;Food Wastes and By‐products;2019-11-15
2. Physical and Sensory Characteristics of Low-Calorie Layer Cake Made with Maltodextrin;Journal of the Korean Society of Food Science and Nutrition;2002-12-01