A technique for the study of the baking process, and its application to the effect of fat on baking dough
- 1 June 1966
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 17 (6), 250-254
- https://doi.org/10.1002/jsfa.2740170605
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- The lipids of wheat. II.—lipids of flours from single wheat varieties of widely varying baking qualityJournal of the Science of Food and Agriculture, 1964
- Effects of Surfactants and Fatty Adjuncts on the Swelling and Solubilization of Granular StarchesStarch ‐ Stärke, 1962