Modifying flour to improve functionality

C. A. Howitt, L. Tamás, R. G. Solomon, P. W. Gras, M. K. Morell, F. Békés, R. Appels

Research output: Chapter in Book/Report/Conference proceedingChapter

4 Citations (Scopus)
Original languageEnglish
Title of host publicationBread Making: Improving Quality
PublisherElsevier Inc.
Pages220-252
Number of pages33
ISBN (Print)9781855735538
DOIs
Publication statusPublished - Aug 2003

ASJC Scopus subject areas

  • Medicine(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

Cite this

Howitt, C. A., Tamás, L., Solomon, R. G., Gras, P. W., Morell, M. K., Békés, F., & Appels, R. (2003). Modifying flour to improve functionality. In Bread Making: Improving Quality (pp. 220-252). Elsevier Inc.. https://doi.org/10.1016/B978-1-85573-553-8.50015-0

Modifying flour to improve functionality. / Howitt, C. A.; Tamás, L.; Solomon, R. G.; Gras, P. W.; Morell, M. K.; Békés, F.; Appels, R.

Bread Making: Improving Quality. Elsevier Inc., 2003. p. 220-252.

Research output: Chapter in Book/Report/Conference proceedingChapter

Howitt, CA, Tamás, L, Solomon, RG, Gras, PW, Morell, MK, Békés, F & Appels, R 2003, Modifying flour to improve functionality. in Bread Making: Improving Quality. Elsevier Inc., pp. 220-252. https://doi.org/10.1016/B978-1-85573-553-8.50015-0
Howitt CA, Tamás L, Solomon RG, Gras PW, Morell MK, Békés F et al. Modifying flour to improve functionality. In Bread Making: Improving Quality. Elsevier Inc. 2003. p. 220-252 https://doi.org/10.1016/B978-1-85573-553-8.50015-0
Howitt, C. A. ; Tamás, L. ; Solomon, R. G. ; Gras, P. W. ; Morell, M. K. ; Békés, F. ; Appels, R. / Modifying flour to improve functionality. Bread Making: Improving Quality. Elsevier Inc., 2003. pp. 220-252
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