Predicting bread quality (bread loaf volume and crumb texture)

Polish Journal of Food and Nutrition Sciences

Volumn 61, Issue 1, 2011, Pages 61-67

  Rózyło, Renata ^a   Laskowski, Janusz ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Alveograph properties; Breadcrumb; Dough; Texture properties; Wheat flour

Indexed keywords

TRITICUM AESTIVUM;

EID: 79954555581     PISSN: 12300322     EISSN: None     Source Type: Journal    
DOI: 10.2478/v10222-011-0006-8     Document Type: Article

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