Durum wheat breadmaking quality: Effects of gluten strength, protein composition, semolina particle size and fermentation time

✍ Scribed by H.D. Sapirstein; P. David; K.R. Preston; J.E. Dexter

• Book ID: 113697776
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 698 KB
• Volume: 45
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2006.08.006