The effects of different materials as dough improvers for organic whole wheat bread

International Journal of Food Science and Technology

Volumn 45, Issue 7, 2010, Pages 1472-1477

  Boz, Hüseyin ^a   Murat Karaoǧlu, Mehmet ^b   Gürbüz Kotancilar, Halis ^b   Emre Gerçekaslan, Kamil ^b  

^a Food Technology Department   (Turkey)

^b ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Cephalaria; Malt flour; Organic whole wheat flour; Rheological properties; Rosehip; Vital gluten

Indexed keywords

CEPHALARIA; MALT FLOUR; ORGANIC WHOLE; RHEOLOGICAL PROPERTY; ROSEHIP; VITAL GLUTEN;

RHEOLOGY;

ENZYMES;

CEPHALARIA; CEPHALARIA SYRIACA; TRITICUM AESTIVUM;

EID: 77956001793     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02289.x     Document Type: Article

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