Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality

Published 2018 View Full Article

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Title
Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality
Authors
Keywords
-
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 81, Issue -, Pages 10-24
Publisher
Elsevier BV
Online
2018-08-29
DOI
10.1016/j.tifs.2018.08.015

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