Effects of endoxylanases, vital wheat gluten, and gum Arabic on the rheological properties, water mobility, and baking quality of whole-wheat saltine cracker dough

✍ Scribed by Li, Juan; Hou, Gary G.; Chen, Zhengxing; Gehring, Kathleen

• Book ID: 121790490
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 974 KB
• Volume: 58
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2013.09.006