Effect of Substitution of Waxy-Wheat Flour for Common Flour on Dough and Baking Properties.
- 1 January 2002
- journal article
- Published by Japanese Society for Food Science and Technology in Food Science and Technology Research
- Vol. 8 (2) , 119-124
- https://doi.org/10.3136/fstr.8.119
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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