Relationships between flour/dough microstructure and dough handling and baking properties
- 1 June 1997
- journal article
- review article
- Published by Elsevier in Trends in Food Science & Technology
- Vol. 8 (6) , 181-185
- https://doi.org/10.1016/s0924-2244(97)01039-x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Effects of enzymes in fibre-enriched bakingJournal of the Science of Food and Agriculture, 1998
- Thermodynamic aspects of dough formation and functionalityFood Hydrocolloids, 1997