Effects of addition of Great Northern bean flour and protein concentrates on rheological properties of dough and baking quality of bread.
1981
Sathe S.K. | Ponte J.G. Jr. | Rangnekar P.D. | Salunkhe D.K.
Bibliographic information
Cereal Chemistry
Volume
58
ISSN
0009-0352
Pagination
v.97-100(2)
Language
English
Note
ill. 17 ref.
Type
Journal Article; Journal Part
Source
Cereal-Chemistry (USA). (Mar-Apr 1981). v. 58(2) p. 97-100.
Corporate Author
Svensk Matpotatiskontroll, Stockholm.
2012-11-15
AGRIS AP
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