Use of triticale flours in cookies: Quality factors

Cereal Chemistry

Volumn 73, Issue 6, 1996, Pages 779-784

  Leon, A E ^a   Rubiolo, A ^a   Anon, M C ^b  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^b CIDCA UNLP CONICET ^*  (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

COOKIES QUALITY; GLUTENIN; PROTEIN CONTENTS; QUALITY FACTORS; TRITICALE CULTIVARS;

MOLECULAR MASS;

TRITICOSECALE;

EID: 0029773170     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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