Controlled flour functionality. The effect of various kinds of milling and grinding on the structural modifications of starches and consequently on the technological properties of doughs.

Title:: Controlled flour functionality. The effect of various kinds of milling and grinding on the structural modifications of starches and consequently on the technological properties of doughs.
Document type:: Zeitschriftenaufsatz
Author(s):: Jakobi, S., Jekle, M., Becker, T.
Journal title:: baking+biscuit
Year:: 2017
Journal issue:: 4
Pages contribution:: 62-66
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