Wheat flour constituents: how they impact bread quality, and how to impact their functionality

Hans Goesaert(KU Leuven), Kristof Brijs(KU Leuven), W. S. Veraverbeke(KU Leuven), Christophe M. Courtin(KU Leuven), Kurt Gebruers(KU Leuven), Jan A. Delcour(KU Leuven)
Trends in Food Science & Technology
January 1, 2005
10.1016/j.tifs.2004.02.011
Cited by 1,010

Abstract

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