Effect of the addition of extruded wheat flours on dough rheology and bread quality

Mario Martínez, Bonastre Oliete, Manuel Gómez
  • Journal of Cereal Science, May 2013, Elsevier
  • DOI: 10.1016/j.jcs.2013.01.007

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http://dx.doi.org/10.1016/j.jcs.2013.01.007

The following have contributed to this page: Mario Martínez and Dr Manuel Gomez