On the relationship between large-deformation properties and biochemical parameters of wheat flour dough in relation to breadmaking quality.

E. Sliwinski, T. van Vliet, P. Kolster

Research output: Chapter in Book/Report/Conference proceedingConference paperAcademic

Original languageEnglish
Title of host publicationProc. 6th Int. Gluten Workshop, Melbourne, Australia: Gluten '96, C.M. Wrigley (ed.). Cereal Chem. Division, Royal Australian Chemical Institute, Melbourne, Australia
Pages211-217
Publication statusPublished - 1996

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