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Volumn 33, Issue 3, 2000, Pages 159-164

Influence of Malt on Rheological and Baking Properties of Wheat-cassava Composite Flours

Author keywords

bread quality; cassava flour; malt; rheological properties of dough; Wheat flour

Indexed keywords


EID: 0347742927     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1999.0629     Document Type: Article
Times cited : (63)

References (25)
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.