Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties - Concepedia

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Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties

207

Citations

16

References

2002

Year

G. Doxastakis, I. Zafiriadis, Maria Irakli, Hanang Pawitan Marlani, Chrysoula Tananaki

Food ChemistryFlour DoughsEngineeringFood StructureRheological PropertiesRheologyGrain QualityTriticale AdditionSeed Processing

References

	Year	Citations

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