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
Subtitle of host publicationImproving Quality
PublisherElsevier Inc.
Pages220-252
Number of pages33
ISBN (Print)9781855735538
DOIs
Publication statusPublished - Aug 1 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