AGRIS - International System for Agricultural Science and Technology

Effects of composition on dough development and air entrainment in doughs made from gluten-starch blends

2012

Koksel, F. | Scanlon, M.G.


Bibliographic information
Journal of cereal science
ISSN 0733-5210
Publisher
Elsevier B.V.
Other Subjects
Dough; Dough development
Language
English
Type
Text; Journal Article

2024-02-29
MODS
Data Provider
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org