Quality of bread made from ozonated wheat (Triticum aestivum L.) flour

Journal of the Science of Food and Agriculture

Volumn 91, Issue 9, 2011, Pages 1576-1584

  Sandhu, Harkanwal P S ^a   Manthey, Frank A ^a   Simsek, Senay ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Bread quality; Flour; Ozone; Wheat

Indexed keywords

OZONE;

ARTICLE; BREAD; COLOR; FLOUR; FOOD HANDLING; FUMIGATION; LIPID PEROXIDATION; METHODOLOGY; STANDARD; VISCOSITY; WHEAT;

BREAD; COLOR; FLOUR; FOOD HANDLING; FOOD TECHNOLOGY; FUMIGATION; LIPID PEROXIDATION; OZONE; TRITICUM; VISCOSITY;

TRITICUM AESTIVUM;

EID: 79958729033     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4350     Document Type: Article

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