✦ LIBER ✦

Effect of the addition of extruded wheat flours on dough rheology and bread quality

✍ Scribed by Martínez, Mario; Oliete, Bonastre; Gómez, Manuel

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of extruded wheat bran on dough r

✍ Manuel Gómez; Sara Jiménez; Elena Ruiz; Bonastre Oliete 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 236 KB

Effect of Extruded Wheat Germ on Dough R

✍ Gómez, Manuel; González, Jesús; Oliete, Bonastre 📂 Article 📅 2011 🏛 Springer-Verlag 🌐 English ⚖ 207 KB

Effect of Extruded Wheat Germ on Dough R

✍ Gómez, Manuel; González, Jesús; Oliete, Bonastre 📂 Article 📅 2011 🏛 Springer-Verlag 🌐 English ⚖ 207 KB

Effect of flaxseed and wheat flour blend

✍ A Faik Koca; Munir Anil 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 103 KB 👁 1 views

Dough rheology and bread quality of whea

✍ Idriss Mohammed; Abdelrahman R. Ahmed; B. Senge 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 802 KB

Bread quality and dough rheology of enzy

✍ Pedro A. Caballero; Manuel Gómez; Cristina M. Rosell 📂 Article 📅 2006 🏛 Springer 🌐 English ⚖ 276 KB