✦ LIBER ✦

Bread quality and dough rheology of enzyme-supplemented wheat flour

✍ Scribed by Pedro A. Caballero; Manuel Gómez; Cristina M. Rosell

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Dynamic rheology of wheat flour dough. I

✍ Bhupendar S Khatkar; J David Schofield 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 108 KB 👁 1 views

Effect of flaxseed and wheat flour blend

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✍ S. Kenny; K. Wehrle; C. Stanton; Elke K. Arendt 📂 Article 📅 2000 🏛 Springer 🌐 English ⚖ 173 KB

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Effect of dietary fibre on dough rheolog

✍ Gómez, Manuel (author);Ronda, Felicidad (author);Blanco, Carlos A. (author);Caba 📂 Article 📅 2003 🏛 Springer Verlag 🌐 English ⚖ 241 KB

Effect of dietary fibre on dough rheolog

✍ Gómez, Manuel (author);Ronda, Felicidad (author);Blanco, Carlos A. (author);Caba 📂 Article 📅 2003 🏛 Springer Verlag 🌐 English ⚖ 241 KB