Effect of the lentil flour and hydrocolloids on baking characteristics of wholemeal durum wheat bread
Version of Record online: 8 MAY 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 11, pages 2382–2390, November 2014
How to Cite
Previtali, M. A., Mastromatteo, M., De Vita, P., Ficco, D. B. M., Conte, A. and Del Nobile, M. A. (2014), Effect of the lentil flour and hydrocolloids on baking characteristics of wholemeal durum wheat bread. International Journal of Food Science & Technology, 49: 2382–2390. doi: 10.1111/ijfs.12559
- Issue online: 10 OCT 2014
- Version of Record online: 8 MAY 2014
- Manuscript Accepted: 23 MAR 2014
- Manuscript Received: 15 JAN 2014
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