Wheat flour constituents: how they impact bread quality, and how to impact their functionality

✍ Scribed by H. Goesaert; K. Brijs; W.S. Veraverbeke; C.M. Courtin; K. Gebruers; J.A. Delcour

• Book ID: 116916204
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 552 KB
• Volume: 16
• Category: Article
• ISSN: 0924-2244
• DOI: 10.1016/j.tifs.2004.02.011