Wheat Bread Quality as Influenced by the Substitution of Waxy and Regular Barley Flours in Their Native and Cooked Forms

✍ Scribed by S. Gill; T. Vasanthan; B. Ooraikul; B. Rossnagal

• Book ID: 112257257
• Publisher: Elsevier Science
• Year: 2002
• Tongue: English
• Weight: 388 KB
• Volume: 36
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1006/jcrs.2002.0459