Development of a Benchtop Baking Method for Chemically Leavened Crackers. I. Identification of a Diagnostic Formula and Procedure
Author:
Affiliation:
1. USDA-ARS, Soft Wheat Quality Lab., 1680 Madison Ave., Wooster, OH 44691.
2. Corresponding author. E-mail: kweon.11@osu.edu
3. Food Polymer Science Consultancy, Morris Plains, NJ.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference10 articles.
1. Effect of Tempering Conditions on Milling Performance and Flour Functionality
2. Effects of Extent of Chlorination, Extraction Rate, and Particle Size Reduction on Flour and Gluten Functionality Explored by Solvent Retention Capacity (SRC) and Mixograph
3. Use of triticale flours in cracker-making
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