Effects of ingredients and processing conditions on bread quality when baking Syrian two-layered flat bread from Canadian wheat in a traveling oven

Cereal Foods World

Volumn 43, Issue 2, 1998, Pages 91-95

  Paulley, F G ^b   Williams, P C ^b   Preston, K R ^a  

^a GRAIN RESEARCH LABORATORY   (Canada)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032354753     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (31)

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