Texture properties of formulated wheat doughs Relationships with dough and bread technological quality

被引：0
|
作者：
Armero, Enrique [1 ]
Collar, Concepción [2 ]
机构：
[1] Laboratorio de Cereales, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Polígono La Coma S/N, Paterna,E-46980, Spain
[2] Laboratorio de Cereales, Instituto de Agroquímica, P.O. Box 73, Valencia, Burjassot,E-46100, Spain
来源：
European Food Research and Technology | 2015年 / 240卷 / 04期
关键词：
D O I：
10.1007/S002170050050
中图分类号：
学科分类号：
摘要：
24
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收藏
页码：136 / 145
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