Back to Search
Start Over
The formation and properties of wheat flour doughs.
- Source :
- Critical Reviews in Food Science & Nutrition; Jan1990, Vol. 29 Issue 2, p73-93, 21p
- Publication Year :
- 1990
Details
- Language :
- English
- ISSN :
- 10408398
- Volume :
- 29
- Issue :
- 2
- Database :
- Complementary Index
- Journal :
- Critical Reviews in Food Science & Nutrition
- Publication Type :
- Academic Journal
- Accession number :
- 75511423
- Full Text :
- https://doi.org/10.1080/10408399009527517