Effect of wholewheat flour particle shape obtained by different milling processes on physicochemical characteristics and quality of bread

Fil: Navarro, José Luis. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.

Bibliographic Details
Main Authors: Navarro, José Luis, Moiraghi, Malena, Quiroga, Fernanda Micaela, León, Alberto Edel, Steffolani, María Eugenia
Format: publishedVersion
Language:eng
Published: 2022
Subjects:
Online Access:http://hdl.handle.net/11086/29522
https://doi.org/10.17113/ftb.58.03.20.6766
https://www.ftb.com.hr/