The role of wheat flour pentosans in baking. II.—Effect of added flour pentosans and other gums on gluten-starch loaves

✍ Scribed by R. W. Cawley

• Publisher: John Wiley and Sons
• Year: 1964
• Tongue: English
• Weight: 363 KB
• Volume: 15
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740151204