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Relationship of Bread Quality to Kernel, Flour, and Dough Properties

✍ Scribed by Dowell, F. E.; Maghirang, E. B.; Pierce, R. O.; Lookhart, G. L.; Bean, S. R.; Xie, F.; Caley, M. S.; Wilson, J. D.; Seabourn, B. W.; Ram, M. S.; Park, S. H.; Chung, O. K.

Book ID: 121875401
Publisher: AACC International (American Association of Cereal Chemists)
Year: 2008
Tongue: English
Weight: 132 KB
Volume: 85
Category: Article
ISSN: 0009-0352
DOI: 10.1094/CCHEM-85-1-0082

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