Hearth bread baking quality of durum wheat varying in protein composition and physical dough properties.

Autor: Edwards, Nancy M, Preston, Ken R, Paulley, F Garth, Gianibelli, M Cristina, McCaig, Tom N, Clarke, John M, Ames, Nancy P, Dexter, James E
Zdroj: Journal of the Science of Food & Agriculture; Aug2007, Vol. 87 Issue 11, p2000-2011, 12p
Databáze: Complementary Index
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