The effects of different materials as dough improvers for organic whole wheat bread
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02289.x/fullpdf
Reference22 articles.
1. Whole wheat flour exerts cholesterol-lowering in rats in its native form and after use in bread-making;Adam;Food Chemistry,2003
2. Alpha-amylase and bread properties;Chamberlain;International Journal of Food Science and Technology,1981
3. Development of an objective method for dough stickiness;Chen;Lebensmittel Wissenschaft und Technologie,1995
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