Influence of dough improvers on whole-grain bread quality of einkorn wheat

Acta Alimentaria

Volumn 37, Issue 3, 2008, Pages 379-390

  Grausgruber, H ^a   Miesenberger, S ^a   Schoenlechner, R ^a   Vollmann, J ^a  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

Ancient wheat; Baking; Emulsifier; Enzyme; Image analysis; Texture analysis; Triticum monococcum

Indexed keywords

TRITICUM AESTIVUM; TRITICUM MONOCOCCUM;

EID: 51149117603     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/AAlim.2008.0009     Document Type: Article

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