Substituting normal and waxy-type whole wheat flour on dough and baking properties

Preventive Nutrition and Food Science

Volumn 17, Issue 3, 2012, Pages 197-202

  Choi, Induck ^a   Kang, Chun Sik ^a   Cheong, Young Keun ^a   Hyun, Jong Nae ^a   Kim, Kee Jong ^a  

^a National Institute of Animal Science   (South Korea)

Author keywords

Bread quality; Bread making; Dough property; Normal and waxy wheat; Whole wheat flour

Indexed keywords

TRITICUM AESTIVUM;

EID: 84869408912     PISSN: 22871098     EISSN: None     Source Type: Journal    
DOI: 10.3746/pnf.2012.17.3.197     Document Type: Article

References (19)

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