Caricamento...
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...
Salvato in:
| Pubblicato in: | J Food Sci Technol |
|---|---|
| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2017
|
| Soggetti: | |
| Accesso online: | 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 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !
|