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Effect of Waxy Wheat Flour Blends on the Quality of Fresh and Stale Bread

✍ Scribed by Peng QIN; Chuan-xi MA; Rong-lin WU; Zhi-you KONG; Bo-qiao ZHANG

Book ID: 118650788
Publisher: Elsevier Science
Year: 2009
Tongue: English
Weight: 220 KB
Volume: 8
Category: Article
ISSN: 1671-2927
DOI: 10.1016/s1671-2927(08)60225-4

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