Dough characteristics of wheat flour milled from wheat grains stored in spike form
Article first published online: 28 JUN 2011
© 2011 The Author. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 46, Issue 9, pages 1905–1911, September 2011
How to Cite
Karaoğlu, M. M. (2011), Dough characteristics of wheat flour milled from wheat grains stored in spike form. International Journal of Food Science & Technology, 46: 1905–1911. doi: 10.1111/j.1365-2621.2011.02700.x
- Issue published online: 22 JUL 2011
- Article first published online: 28 JUN 2011
- (Received 3 February 2011; Accepted in revised form 28 May 2011)
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