Effect of mechanically modified wheat flour on dough fermentation properties and bread quality
Crossref DOI link: https://doi.org/10.1007/s00217-016-2743-8
Published Online: 2016-07-21
Published Print: 2017-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Hackenberg, Stefanie
Verheyen, Christoph
Jekle, Mario
Becker, Thomas
License valid from 2016-07-21