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Evaluation of wheat flour baking quality for confectionery production: The use of rheological, chemical and dynamic imaging methods to assess baking quality of wheat flour

Name: Evaluation of wheat flour baking quality for confectionery production: The use of rheological, chemical and dynamic imaging methods to assess baking quality of wheat flour
Brand: Mehri HadiNezhad
SKU: 6700477

Binding : Taschenbuch, Label : LAP LAMBERT Academic Publishing, Publisher : LAP LAMBERT Academic Publishing, medium : Taschenbuch, numberOfPages : 188, publicationDate : 2011-02-02, authors : Mehri HadiNezhad, ISBN : 3843392927

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Evaluation of wheat flour baking quality for confectionery production: The use of rheological, chemical and dynamic imaging methods to assess baking quality of wheat flour