Effects of Waxy Wheat Flour and Water on Frozen Dough and Bread Properties
Article first published online: 18 MAY 2009
© 2009 Institute of Food Technologists®
Journal of Food Science
Volume 74, Issue 5, pages E278–E284, June/July 2009
How to Cite
Yi, J., Kerr, W. L. and Johnson, J. W. (2009), Effects of Waxy Wheat Flour and Water on Frozen Dough and Bread Properties. Journal of Food Science, 74: E278–E284. doi: 10.1111/j.1750-3841.2009.01180.x
- Issue published online: 18 MAY 2009
- Article first published online: 18 MAY 2009
- MS 20080809 Submitted 10/13/2008, Accepted 3/22/2009
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