Rheological Properties and Bread Quality of Wheat and Rice Starch Composite Flours
- 1 January 1976
- journal article
- Published by Wiley in Starch ‐ Stärke
- Vol. 28 (6) , 216-220
- https://doi.org/10.1002/star.19760280607
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Adding Rice Starch to Hard Wheat Flour for Improving its Dough Properties and Baking QualityStarch ‐ Stärke, 1975
- Amylose Content of Rice and Quality of Fermented CakeStarch ‐ Stärke, 1975
- Comparative Growth-Promoting Values of the Proteins of Cereal GrainsJournal of Nutrition, 1948