Effects of flour strength, baking absorption, and processing conditions on the structure and mechanical properties of bread crumb

No abstract is available for this paper.

• Publication year

  2001

• Venue

  Cereal Chemistry

• Publication date

  Unknown publication date

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1094/CCHEM.2001.78.1.1
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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