Effect of Apple Fiber and Cellulose on the Physical Properties of Wheat Flour-Reference-Cited by-同舟云学术

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Effect of Apple Fiber and Cellulose on the Physical Properties of Wheat Flour

Published:1988-01 Issue:1 Volume:53 Page:304-305
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

CHEN H.,RUBENTHALER G.L.,SCHANUS E.G.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb10242.x/fullpdf

Reference8 articles.

1. H. Chen, G.L. Rubenthaler, H.K. Leung, and J.D. Baranowski, 1987 . Chemical, physical and baking properties of apple fiber . Cereal Chem.In press.

2. R.C. Hoseney, 1986 . "Principle of Cereal Science and Technology ," p.213 . American Association of Cereal Chemists, Inc., St. Paul, MN.

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