4.5 Article

Development of a baking procedure for the production of oat-supplemented wheat bread

Journal

Publisher

WILEY
DOI: 10.1111/j.1365-2621.2006.01383.x

Keywords

baking properties; bread characteristics; bread-making procedure; composite bread; oat flour; rheological characteristics

Ask authors/readers for more resources

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.5
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available