Breadmaking Properties of Triticale Flour with Wheat Flour and Relationship to Amylase Activity
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 64, Issue 4, pages 582–586, July 1999
How to Cite
Seguchi, M., Ishihara, C., Yoshino, Y., Nakatsuka, K. and Yoshihira, T. (1999), Breadmaking Properties of Triticale Flour with Wheat Flour and Relationship to Amylase Activity. Journal of Food Science, 64: 582–586. doi: 10.1111/j.1365-2621.1999.tb15089.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 2838; received 6/29/98; revised 11/6/98; accepted 2/13/99.
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