Bread quality and dough rheology of enzyme-supplemented wheat flour

Author: Caballero Pedro   Gómez Manuel   Rosell Cristina  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.224, Iss.5, 2007-03, pp. : 525-534

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