Differences in baking quality between wheat flours
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb00794.x/fullpdf
Reference11 articles.
1. The role of wheat flour pentosans in baking. II.—Effect of added flour pentosans and other gums on gluten-starch loaves
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