Baking volume of wheat flour : assessment of novel analyses and parameters in prediction
In the milling industry baking volume is used as the gold standard for wheat flour quality. Determination of baking volume is a time-consuming and blunt method, demanding a quicker and more precise substitute. The aim of this thesis was to assess how different rheological and chemical parameters aff...
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| Format: | H2 |
| Language: | Inglés |
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SLU/Department of Molecular Sciences
2021
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