Effect of various dextrin substitutions for wheat flour on dough properties and bread qualities

Author: Miyazaki M.   Maeda T.   Morita N.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.37, Iss.1, 2004-01, pp. : 59-65

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next