Effect of acetic acid and CMC on rheological and baking properties of flour

Journal of Food Quality

Volumn 22, Issue 3, 1999, Pages 317-327

  Kaur, Kulwinder ^a   Singh, Narpinder ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033242486     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.1999.tb00560.x     Document Type: Article

References (23)

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