Effect of flaxseed and wheat flour blends on dough rheology and bread quality

Journal of the Science of Food and Agriculture

Volumn 87, Issue 6, 2007, Pages 1172-1175

  Koca, A Faik ^a   Anil, Munir ^a  

^a ONDOKUZ MAYIS UNIVERSITY   (Turkey)

Author keywords

Bread quality; Flaxseed; Rheological properties

Indexed keywords

TRITICUM AESTIVUM;

EID: 34247532434     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2739     Document Type: Article

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