Dough characteristics of wheat flour milled from wheat grains stored in spike form


KARAOĞLU M. M.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.46, pp.1905-1911, 2011 (SCI-Expanded)

  • Publication Type: Article / Article
  • Volume: 46
  • Publication Date: 2011
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1905-1911
  • Ataturk University Affiliated: Yes