The Effects of Protein Content and Starch Damage on the Physical Dough Properties and Bread-making Quality of Canadian Durum Wheat

✍ Scribed by J.E. Dexter; K.R. Preston; D.G. Martin; E.J. Gander

• Book ID: 115622700
• Publisher: Elsevier Science
• Year: 1994
• Tongue: English
• Weight: 517 KB
• Volume: 20
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1006/jcrs.1994.1054