Factors in hard wheat flour responsible for reduced cookie spread

Cereal Chemistry

Volumn 74, Issue 3, 1997, Pages 330-336

  Miller, R A ^a,b   Hoseney, R C ^a,b  

^a KANSAS STATE UNIVERSITY   (United States)

^b R and R Research Services Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

STARCH;

DOUGH VISCOSITIES; FASTER RATES; PROTEIN CONTENTS; SET TIME; SOLUBLE STARCH; STARCH CONTENTS; TIME-LAPSE PHOTOGRAPHIES; WHEAT FLOURS;

SPECIAL EFFECTS;

TRITICUM AESTIVUM;

EID: 0030928788     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1997.74.3.330     Document Type: Article

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