Effects of Flour Composition, Physical Dough Properties and Baking Process on Hearth Loaf Properties Studied by Multivariate Statistical Methods

✍ Scribed by E.M. Magnus; E. Bråthen; S. Sahlstrøm; G. Vogt; E.M. Færgestad

• Book ID: 112257129
• Publisher: Elsevier Science
• Year: 2000
• Tongue: English
• Weight: 188 KB
• Volume: 32
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1006/jcrs.2000.0325