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European Food Research and Technology

Volumn 204, Issue 2, 1997, Pages 136-145

Texture properties of formulated wheat doughs: Relationships with dough and bread technological quality

(2) Armero, Enrique a Collar, Concepción a

a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC (Spain)

Author keywords

Bread quality; Dough functionality; Texture properties; Wheat dough

Indexed keywords

EID: 53249140528 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: None Document Type: Article

Times cited : (21)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.