✦ LIBER ✦

Effect of various dextrin substitutions for wheat flour on dough properties and bread qualities

✍ Scribed by M Miyazaki; T Maeda; N Morita

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Dough and bread qualities of flours with

✍ Pham Van Hung; Tomoko Maeda; Naofumi Morita 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 573 KB

Effect of fungal α-amylase on the dough

✍ Ji Hyun Kim; Tomoko Maeda; Naofumi Morita 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 482 KB

Effect of flaxseed and wheat flour blend

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

EFFECTS OF BLENDING OF WHEAT FLOUR WITH

✍ SU-YI LIN; HUA-HAN CHEN; SHIN LU; PIN-CHIH WANG 📂 Article 📅 2012 🏛 John Wiley and Sons 🌐 English ⚖ 187 KB

Effects of Waxy Wheat Flour and Water on

✍ Jinhee Yi; William L. Kerr; Jerry W. Johnson 📂 Article 📅 2009 🏛 Institute of Food Technologists 🌐 English ⚖ 204 KB

Effect of the addition of extruded wheat

✍ Martínez, Mario; Oliete, Bonastre; Gómez, Manuel 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 665 KB