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Changes on Dough Rheological Characteristics and Bread Quality as a Result of the Addition of Germinated and Non-Germinated Soybean Flour

✍ Scribed by Maribel Rosales-Juárez; Beatriz González-Mendoza; Emigdio C. López-Guel; Flora Lozano-Bautista; Jorge Chanona-Pérez; Gustavo Gutiérrez-López; Reynold Farrera-Rebollo; Georgina Calderón-Domínguez

Book ID: 107559378
Publisher: Springer-Verlag
Year: 2007
Tongue: English
Weight: 387 KB
Volume: 1
Category: Article
ISSN: 1935-5130
DOI: 10.1007/s11947-007-0004-3

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