Present address: Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Sukhumvit 23, Bangkok 10110, Thailand.
Composite wheat–germinated brown rice flours: selected physicochemical properties and bread application
Version of Record online: 24 OCT 2011
© 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 47, Issue 1, pages 75–82, January 2012
How to Cite
Charoenthaikij, P., Jangchud, K., Jangchud, A., Prinyawiwatkul, W. and No, H. K. (2012), Composite wheat–germinated brown rice flours: selected physicochemical properties and bread application. International Journal of Food Science & Technology, 47: 75–82. doi: 10.1111/j.1365-2621.2011.02809.x
- Issue online: 13 DEC 2011
- Version of Record online: 24 OCT 2011
- (Received 21 March 2011; Accepted in revised form 21 August 2011)
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