Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology study
8 pages, 2 figures, 5 tables.-- Published online 29 December 2005.-- The original publication is available at www.springerlink.com
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| Main Authors: | , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Springer
2006-07
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| Subjects: | Dietary fibre, Wheat dough, Rheology, Mixing dough properties, |
| Online Access: | http://hdl.handle.net/10261/31050 |
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