Improving effect of a natural α-amylase inhibitor on the baking quality of wheat flour containing malted barley flour

✍ Scribed by Zawistowska, U.; Langstaff, J.; Bushuk, W.

• Book ID: 123305854
• Publisher: Elsevier Science
• Year: 1988
• Tongue: English
• Weight: 374 KB
• Volume: 8
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/S0733-5210(88)80031-6