Prediction of rye dough behaviour and bread quality using response surface methodology

Irish Journal of Agricultural and Food Research

Volumn 50, Issue 2, 2011, Pages 239-247

  Banu, I ^a   Vasilean, I ^a   Constantin, O E ^a   Aprodu, I ^a  

^a DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

Author keywords

Bread quality; Enzyme; Fineness modulus; Mixolab; pH; Rye flour

Indexed keywords

SECALE CEREALE;

EID: 84863933807     PISSN: 07916833     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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