Breadmaking quality of ten Greek breadwheats - baking and storage tests on bread made by long fermentation and activated (chemical) dough development processes, and the effects of bug-damaged wheat

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Bibliographic Details
Published inJournal of the Science of Food and Agriculture (United Kingdom) Vol. 53; no. 3
Main Authors Matsoukas, N.P, Morrison, W.R. (Division of Food Science, Department of Bioscience and Biotechnology, University of Strathclyde, 131 Albion Street, Glasgow G1 1SD (United Kingdom))
Format Publication
LanguageEnglish
Published 1990
Subjects
APTITUDE BOULANGERE
BAKING CHARACTERISTICS
BLE
CALIDAD
CARACTERISTICAS DE LA COCCION
QUALITE
QUALITY
TRIGO
WHEATS
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