Relationship between soft wheat flour physicochemical composition and cookie‐making performance
Nowadays in Argentina, cookies, crackers, and cakes are made of flour obtained from bread wheat with additives or enzymes that decrease the gluten strength but increase production costs. The present research work aims to study the relationship between flour physicochemical composition (particle size...
| Main Authors: | , , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
Wiley
2018
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/4017 https://onlinelibrary.wiley.com/doi/abs/10.1094/CCHEM-09-10-0131 https://doi.org/10.1094/CCHEM-09-10-0131 |
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