Studies on Rye ( Secale cereale L.) Lines Exhibiting a Range of Extract Viscosities. 2. Rheological and Baking Characteristics of Rye and Rye/Wheat Blends and Feeding Value for Chicks of Wholemeals and Breads

✍ Scribed by Ragaee, S. M.; Campbell, G. L.; Scoles, G. J.; McLeod, J. G.; Tyler, R. T.

• Book ID: 127347071
• Publisher: American Chemical Society
• Year: 2001
• Tongue: English
• Weight: 301 KB
• Volume: 49
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf0012289