Bread baked from wheat/rice mixed flours using liquid-crystalline lipid phases in order to improve bread volume
- 31 January 1983
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 1 (1) , 53-61
- https://doi.org/10.1016/s0733-5210(83)80008-3
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- PHYSICAL STRUCTURE AND PHASE PROPERTIES OF AQUEOUS SYSTEMS OF LIPIDS FROM RYE AND TRITICALE IN RELATION TO WHEAT LIPIDSJournal of Dispersion Science and Technology, 1980
- Rheological Properties and Bread Quality of Wheat and Rice Starch Composite FloursStarch ‐ Stärke, 1976