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Studies on the effect of skim milk powder, sprouted wheat flour, and pH on rheological and baking properties of flour
- Kaur, K., Singh, N., Singh, H.
- International journal of food properties 2002 v.5 no.1 pp. 13-24
- wheat flour, grain sprouting, dried skim milk, pH, dough, physicochemical properties, rheological properties, food quality, dough development