Studying the effects of whole-wheat flour on the rheological properties and the quality attributes of whole-wheat saltine cracker using SRC, alveograph, rheometer, and NMR technique

✍ Scribed by Li, Juan; Hou, Gary G.; Chen, Zhengxing; Chung, Ai-Lan; Gehring, Kathleen

• Book ID: 123071372
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 915 KB
• Volume: 55
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2013.07.022