Effects of flour components and dough ingredients on starch gelantinization [Baked foods].
1983
Ghiasi K. | Hoseney R.C. | Varriano Marston E.
Bibliographic information
Pagination
v.58-61(1)
Language
English
Note
ill. 1 p. ref.
Type
Journal Article; Journal Part
Source
Cereal-Chemistry (USA). (Jan-Feb 1983). v. 60(1) p. 58-61.
Corporate Author
Centre de Recherches Foch, Paris (France).
2012-11-15
AGRIS AP
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