Modifications to the Bühler Laboratory Mill to Produce a Flour Comparable in Yield and Quality to the Allis-Chalmers Laboratory Mill
- 1 July 1983
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 16 (3) , 191-195
- https://doi.org/10.1016/s0315-5463(83)72206-6
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- The GRL Pilot Mill. II. Physical Dough and Baking Properties of Flour Streams Milled from Canadian Red Spring WheatsCanadian Institute of Food Science and Technology Journal, 1982
- The GRL Pilot Mill. I. Flour Yields and Analytical Properties of Flour Streams Milled from Canadian Red Spring WheatsCanadian Institute of Food Science and Technology Journal, 1981
- "BAKING STRENGTH INDEX" AND THE RELATION OF PROTEIN CONTENT TO LOAF VOLUMECanadian Journal of Plant Science, 1974