Requirements for a test to evaluate bread-making performance
| dc.citation.doi | doi:10.1016/j.jcs.2013.11.001 | en_US |
| dc.citation.epage | 2 | en_US |
| dc.citation.issue | 1 | en_US |
| dc.citation.jtitle | Journal of Cereal Science | en_US |
| dc.citation.spage | 1 | en_US |
| dc.citation.volume | 59 | en_US |
| dc.contributor.author | MacRitchie, Finlay | |
| dc.contributor.authoreid | finlay | en_US |
| dc.date.accessioned | 2014-03-28T20:53:50Z | |
| dc.date.available | 2014-03-28T20:53:50Z | |
| dc.date.issued | 2014-03-28 | |
| dc.date.published | 2014 | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/17275 | |
| dc.language.iso | en_US | en_US |
| dc.relation.uri | http://www.sciencedirect.com/science/article/pii/S0733521013001781 | en_US |
| dc.subject | Bread-making | en_US |
| dc.subject | Wheat flours | en_US |
| dc.subject | Baking potential | en_US |
| dc.title | Requirements for a test to evaluate bread-making performance | en_US |
| dc.type | Article (author version) | en_US |
