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Lipid binding in flour, dough and bread

✍ Scribed by Nathan Fisher; Brenda M. Bell; Christine E. B. Rawlings

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Lipid binding of formula bread doughs Re

✍ C. Collar; E. Armero; J. Martínez 📂 Article 📅 1998 🏛 Springer 🌐 English ⚖ 511 KB

Binding and extractability of wheat flou

✍ M. Wootton 📂 Article 📅 1966 🏛 John Wiley and Sons 🌐 English ⚖ 458 KB 👁 1 views

Lipid binding in wheat-flour doughs: The

✍ F. R. Jacobsberg; S. L. Worman; N. W. R. Daniels 📂 Article 📅 1976 🏛 John Wiley and Sons 🌐 English ⚖ 412 KB 👁 1 views

Bread quality and dough rheology of enzy

✍ Pedro A. Caballero; Manuel Gómez; Cristina M. Rosell 📂 Article 📅 2006 🏛 Springer 🌐 English ⚖ 276 KB

Interactive effects of flour, starter an

✍ C. Collar; P. Andreu; M. A. Martínez-Anaya 📂 Article 📅 1998 🏛 Springer 🌐 English ⚖ 208 KB

Dynamic rheology of wheat flour dough. I

✍ Bhupendar S Khatkar; J David Schofield 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 108 KB 👁 1 views