Hearth bread characteristics: effect of protein quality, protein content, whole meal flour, DATEM, proving time, and their interactions

Aamodt, A ; Magnus, E.M ; Faergestad, E.M

Cereal chemistry, 2005-05, Vol.82 (3), p.290-301 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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