Effects of addition of Great Northern bean flour and protein concentrates on rheological properties of dough and baking quality of bread. - Concepedia

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Effects of addition of Great Northern bean flour and protein concentrates on rheological properties of dough and baking quality of bread.

53

Citations

0

References

1981

Year

Shridhar K. Sathe, J. G. Ponte, P. D. RANGNEKAR, D. K. Salunkhe

Unknown Venue

NutritionProtein ConcentratesFood StructureRheological PropertiesAgricultural EconomicsGrain QualityFood QualityGreat Northern

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