Wheat flour constituents: how they impact bread quality, and how to impact their functionality

• Autores: H. Goesaert, K. Brijs, J.A. Delcour, K. Gebruers, W.S. Veraverbeke, C.M. Courtin
• Localización: Trends in food science and technology: an official journal of the European Federation of Food Science and Technology ( EFFoST ) and the International Union of Food Science and Technology ( IUFoST ), ISSN 0924-2244, Vol. 16, Nº. 1, 2005, págs. 12-30
• Idioma: inglés
• Texto completo no disponible (Saber más ...)