Garlic effects on dough properties

Journal of Food Science

Volumn 62, Issue 6, 1997, Pages 1198-1201

  Miller, R A ^a,b   Hoseney, R C ^a,b   Graf, E ^c   Soper, J ^d  

^a KANSAS STATE UNIVERSITY   (United States)

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

^c Flavor Frontier   (United States)

^d Tastemaker   (United States)

Author keywords

Bread; Dough; Encapsulation; Garlic; Rheology

Indexed keywords

EID: 0031405924     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb12243.x     Document Type: Article

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