Effect of blend levels on composite wheat doughs performance made from yam and cassava native starches and bread quality

✍ Scribed by C. Nindjin; G.N. Amani; M. Sindic

• Book ID: 113514715
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 698 KB
• Volume: 86
• Category: Article
• ISSN: 0144-8617
• DOI: 10.1016/j.carbpol.2011.06.076