Pilot scale investigation of the relationship between baked good properties and wheat flour analytical values
- 29 August 2017
- journal article
- research article
- Published by Springer Science and Business Media LLC in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 244 (3), 481-490
- https://doi.org/10.1007/s00217-017-2975-2
Abstract
No abstract availableKeywords
Funding Information
- FP7 Research for the Benefit of SMEs (606198)
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