Quality of wheat flour and pan bread as influenced by the tempering time and milling system-Reference-Cited by-同舟云学术

Quality of wheat flour and pan bread as influenced by the tempering time and milling system

Published:2019-04-02 Issue:3 Volume:96 Page:429-438
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Abo‐Dief Mohammed¹^ORCID,Abo‐Bakr Taisser¹,Youssef Mohammed¹,Moustafa Ayat¹

Affiliation:

1. Department of Food Science and Technology, Faculty of Agriculture Alexandria University Alexandria Egypt

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10142

Reference28 articles.

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2. USE OF THE HAGBERG FALLING NUMBER APPARATUS TO DETERMINE MALT AND BARLEY QUALITY

3. Alveograph studies on hard red spring wheat flour;Chen J.;Cereal Foods World,1985

4. The grinding energy as an Indicator of wheat milling value;Dziki D.;TEKA Commission of Motorization and Energetics in Agriculture,2012

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