AGRIS - International System for Agricultural Science and Technology

Suitability of solvent retention capacity tests to assess the cookie and bread making quality of European wheat flours

2012

Duyvejonck, Annelies E. | Lagrain, Bert | Dornez, Emmie | Delcour, Jan A. | Courtin, Christophe M.


Bibliographic information
Lebensmittel-Wissenschaft + Technologie
Volume 47 Issue 1 Pagination 56 - 63 ISSN 0023-6438
Publisher
Elsevier Ltd
Other Subjects
Breads; Sodium carbonate; Dough; Cookies
Language
English
Type
Text; Journal Article

2024-02-27
MODS
Data Provider
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org