Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour

✍ Scribed by Marcio Schmiele; Leandra Zafalon Jaekel; Stella Maris Cardoso Patricio; Caroline Joy Steel; Yoon Kil Chang

• Book ID: 114731010
• Publisher: John Wiley and Sons
• Year: 2012
• Tongue: English
• Weight: 690 KB
• Volume: 47
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.2012.03081.x