Unexpected strengthening effects of a coarse wheat bran on dough rheological properties and baking quality
Ö Özboy, H Köksel - Journal of Cereal Science, 1997 - Elsevier
Grain from the wheat varieties Bezostaya and Gerek were milled in a Bühler laboratory mill
to obtain straight-run flour, fine bran and coarse bran. When the fine brans from both wheats …
to obtain straight-run flour, fine bran and coarse bran. When the fine brans from both wheats …
Unexpected Strengthening Effects of a Coarse Wheat Bran on Dough Rheological Properties and Baking Quality
Ö Özboy, H Köksel - Journal of Cereal Science, 1997 - infona.pl
Grain from the wheat varieties Bezostaya and Gerek were milled in a Bühler laboratory mill
to obtain straight-run flour, fine bran and coarse bran. When the fine brans from both wheats …
to obtain straight-run flour, fine bran and coarse bran. When the fine brans from both wheats …
[引用][C] Unexpected Strengthening Effects of a Coarse Wheat Bran on Dough Rheological Properties and Baking Quality
Ö Özboy, H Köksel - Journal of Cereal Science, 1997 - cir.nii.ac.jp
Unexpected Strengthening Effects of a Coarse Wheat Bran on Dough Rheological
Properties and Baking Quality | CiNii Research CiNii 国立情報学研究所 学術情報ナビゲータ[サイニィ …
Properties and Baking Quality | CiNii Research CiNii 国立情報学研究所 学術情報ナビゲータ[サイニィ …
[引用][C] Unexpected strengthening effects of a coarse wheat bran on dough rheological properties and baking quality
Ö ÖZBOY, H KÖKSEL - Journal of cereal science (Print), 1997 - pascal-francis.inist.fr
Unexpected strengthening effects of a coarse wheat bran on dough rheological properties
and baking quality CNRS Inist Pascal-Francis CNRS Pascal and Francis Bibliographic …
and baking quality CNRS Inist Pascal-Francis CNRS Pascal and Francis Bibliographic …