Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition - Concepedia

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Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition

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References

2003

Year

Jadwiga Sadowska, Wioletta Błaszczak, J. Fornal, Concepción Vidal-Valverde

European Food Research and Technology

Bread QualityWheat DoughEngineeringAgricultural EconomicsFlour AdditionGrain ScienceGrain QualityCrop QualityGrain Storage

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