Studies of some improver effects at high dough temperatures
- 1 September 1969
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 20 (9) , 540-545
- https://doi.org/10.1002/jsfa.2740200907
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- A technique for the study of the baking process, and its application to the effect of fat on baking doughJournal of the Science of Food and Agriculture, 1966