EFFECT OF CHEESE WHEY PROTEIN CONCENTRATES ON THE BAKING QUALITY AND RHEOLOGICAL CHARACTERISTICS OF SPONGE DOUGHS MADE FROM HARD RED SPRING WHEAT FLOUR
Other title
EFFET DE CONCENTRES PROTEIQUES DE LACTOSERUM DE FROMAGERIE SUR LES QUALITES A LA CUISSON ET LES CARACTERISTIQUES RHEOLOGIQUES DES PATES A PAIN DE MIE PREPAREES A PARTIR DE FARINE DE BLE DUR DE PRINTEMPS
(fr)
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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