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.

Titel:: 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.
Dokumenttyp:: Zeitschriftenaufsatz
Autor(en):: Jakobi, S., Jekle, M., Becker, T.
Zeitschriftentitel:: baking+biscuit
Jahr:: 2017
Heft / Issue:: 4
Seitenangaben Beitrag:: 62-66
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