The effect of laboratory and commercial milling on lipids and other physicochemical factors affecting the breadmaking quality of wheat flour
- 1 March 1989
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 9 (2) , 139-148
- https://doi.org/10.1016/s0733-5210(89)80014-1
Abstract
No abstract availableKeywords
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