Rheological properties of wheat-maize dough and their relationship with the quality of bread treated with ascorbic acid and Malzperle Classic® bread improver

Preview

Cite

Citation style:

Onyango, C. / Unbehend, L. / Unbehend, Günter / et al: Rheological properties of wheat-maize dough and their relationship with the quality of bread treated with ascorbic acid and Malzperle Classic® bread improver. 2015.

Rights

Use and reproduction:

Export