On the influence of added lipid phases on the rheological properties of wheat flour doughs
Authors:
- 1 July 1990
- journal article
- research article
- Published by Springer Nature in European Food Research and Technology
- Vol. 191 (1) , 35-39
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- A Rapid Method for the Analysis of StarchStarch - Stärke, 1986
- Physical State of Lipids and their Technical Effects in Baking1983
- Bread baked from wheat/rice mixed flours using liquid-crystalline lipid phases in order to improve bread volumeJournal of Cereal Science, 1983
- Differences in baking quality between wheat floursInternational Journal of Food Science and Technology, 1978