Antistaling Additives, Flour Type and Sourdough Process Effects on Functionality of Wheat Doughs
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1996.tb14180.x/fullpdf
Reference33 articles.
1. Effects of glyceryl monostearate and α-amylase supplements on rheological and breadmaking properties of medium protein wheat flour
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