Influence of heat treatment for some wheat milling fractions on fino bread quality
Crossref DOI link: https://doi.org/10.1007/s13197-019-03752-3
Published Online: 2019-04-17
Published Print: 2019-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Abdel-Haleem, Amal M. H. http://orcid.org/0000-0001-9912-3390
Text and Data Mining valid from 2019-04-17
Article History
Revised: 16 March 2019
Accepted: 26 March 2019
First Online: 17 April 2019