RHEOLOGICAL PROPERTIES OF DOUGH AND SENSORIAL QUALITY OF BREAD MADE FROM A WHOLEMEAL RYE-WHEAT BLEND WITH THE ADDITION OF GLUTEN. | EBSCOhost

Connecting you to content on EBSCOhost

Title: RHEOLOGICAL PROPERTIES OF DOUGH AND SENSORIAL QUALITY OF BREAD MADE FROM A WHOLEMEAL RYE-WHEAT BLEND WITH THE ADDITION OF GLUTEN.
Authors: Saiz, A. I.; Iurlina, M. O.; Borla, O. Perez; Fritz, R.
Publication: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2007, Vol 19, Issue 4, p439
ISSN: 1120-1770
Publication type: Academic Journal