Wheat flour and vital wheat gluten as biscuit ingredients

Manley's Technology of Biscuits, Crackers and Cookies: Fourth Edition

Volumn , Issue , 2011, Pages 109-133

  Manley, Duncan ^a,b   Pareyt, Bram ^c   Delcour, Jan A ^c  

^a Duncan Manley Ltd   (United Kingdom)

^b Katholieke Universiteit Leuven ^*  (United Kingdom)

^c LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Arabinoxylan; Ash; Flour (constituents); Gluten protein; Starch (damage); Wheat

Indexed keywords

EID: 84878107179     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9780857093646.2.109     Document Type: Chapter

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