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Classification of whole wheat flour using a dimensionless number
The rheological standards currently used for classifying refined wheat flour for technological quality of bread are also used for whole wheat flours. The aim of this study was to evaluate the rheological and technological behavior of different whole wheat flours, as well as pre-mixes of refined whea...
Guardat en:
| Publicat a: | J Food Sci Technol |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2017
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5643797/ https://ncbi.nlm.nih.gov/pubmed/29085125 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2811-5 |
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