Effect of the milling process on quality characteristics of rye flour

Journal of the Science of Food and Agriculture

Volumn 89, Issue 3, 2009, Pages 470-476

  Gómez, Manuel ^a   Pardo, Jose ^a   Oliete, Bonastre ^a   Caballero, Pedro A ^a  

^a UNIVERSIDAD DE VALLADOLID   (Spain)

Author keywords

Mill streams; Mixing behaviour; Pasting properties; Rye flour

Indexed keywords

SECALE CEREALE;

EID: 59949083709     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3475     Document Type: Article

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