Effects of Increased High Molecular Weight Glutenin Subunits Content of Flour on Dough Mixing Behavior and Breadmaking

✍ Scribed by Veraverbeke, Wim S.; Verbruggen, Ingrid M.; Delcour, Jan A.

• Book ID: 126136870
• Publisher: American Chemical Society
• Year: 1998
• Tongue: English
• Weight: 294 KB
• Volume: 46
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf980636y