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Autor:
Junko Yagitani, Naganori Kitawaki, Isao Morishima, Tatsuro Ito, Akihiko Fukuda, Yoshiyuki Inouye, Shigehiro Hirano
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 21:377-383
The wheat flours of Canada Western No.1, the strong flour, and Norin No.61, the weak flour, were separated into three components of starch, gluten, and water solubles. The effects of these components on baking qualities were tested by reconstitution
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::247429c46b4c79ab98f71f547118a43f
https://doi.org/10.3136/nskkk1962.21.377
https://doi.org/10.3136/nskkk1962.21.377
