Effect of Starch Addition to Fluid Dough During the Bread Making Process

Flour and Breads and their Fortification in Health and Disease Prevention

Volumn , Issue , 2011, Pages 375-384

  Guerzoni, M Elisabetta ^a   Gianotti, Andrea ^a   Vernocchi, Pamela ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84882493907     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-380886-8.10034-0     Document Type: Chapter

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