✦ LIBER ✦

The role of flour lipids in the baking of Arabic bread

✍ Scribed by K.J. Quail; G.J. McMaster; M. Wootton

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The Role of Gluten Proteins in the Bakin

✍ I. Toufeili; B. Ismail; S. Shadarevian; R. Baalbaki; B.S. Khatkar; A.E. Bell; J. 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 361 KB

The effect of flour properties on the qu

✍ Qarooni, J.; Moss, H.J.; Orth, R.A.; Wootton, M. 📂 Article 📅 1988 🏛 Elsevier Science 🌐 English ⚖ 748 KB

Potato flour as partial replacement of w

✍ E. YÁNEZ; D. BALLESTER; H. WUTH; W. ORREGO; V. GATTÁS; S. ESTAY 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 428 KB

Baking properties and microstructure of

✍ Laura Alvarez-Jubete; Mark Auty; Elke K. Arendt; Eimear Gallagher 📂 Article 📅 2009 🏛 Springer 🌐 English ⚖ 779 KB

Effect of baking and amino acid suppleme

✍ M. Maleki; A. Djazayeri 📂 Article 📅 1968 🏛 John Wiley and Sons 🌐 English ⚖ 301 KB 👁 1 views

The role of pentosans and starch in baki

✍ Krzysztof Buksa; Anna Nowotna; Werner Praznik; Halina Gambuś; Rafał Ziobro; Jan 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 213 KB