Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making

✍ Scribed by D. Curic; D. Novotni; D. Skevin; C.M. Rosell; C. Collar; A. Le Bail; I. Colic-Baric; D. Gabric

• Book ID: 116488373
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 221 KB
• Volume: 41
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2008.05.006