Formulation optimisation of vegetable flour-loaded functional bread. Part II: effect of the flour hydration on the bread quality

Published 2012 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Formulation optimisation of vegetable flour-loaded functional bread. Part II: effect of the flour hydration on the bread quality
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 47, Issue 10, Pages 2109-2116
Publisher
Wiley
Online
2012-07-05
DOI
10.1111/j.1365-2621.2012.03077.x
References
View 5 related references

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.