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Development of a baking procedure for the production of oat‐supplemented wheat bread
Author(s) -
Mariotti Manuela,
Lucisano Mara,
Ambrogina Pagani M.
Publication year - 2006
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01383.x
Subject(s) - production (economics) , food science , bread making , microbiology and biotechnology , agronomy , biology , economics , macroeconomics