Dough Properties and Bread Quality of Wheat–Barley Composite Flour as Affected by β-Glucanase
Author:
Affiliation:
1. School of Food Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, China.
2. Corresponding author. Phone: +86-511-88797202. Fax: +86-511-88780201.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-01-14-0019-R
Reference46 articles.
1. Gel, dough and fibre enriched fresh breads: Relationships between quality features and staling kinetics
2. Barley for food: Characteristics, improvement, and renewed interest
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