HIGHLIGHTS
- who: Ruska Laslo et al. from the (UNIVERSITY) have published the Article: Effects of ingredients and processing conditions on the quality frozen dough bread made from diferent wheat flour, in the Journal: (JOURNAL)
- what: In general, the effects of the treatments on the bread quality of the former were very similar compared to the effects upon the latter.
- how: The methods used to obtain these results are described in a previous publication and references cited therein (Preston et al 1988). The stronger blended flour showed superior performance in a number of situations where . . .
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