Skip to main content
Menu
Filter Results
Search all journals
Enter search terms…
Advanced search
Search
Access/Profile
CHN
/
ENG
Browse
Information for
Search results
Search results page
Save Search
Articles (2)
Journals (0)
Save Search
1-2 of 2
results for
breadmaking potential
Filters
Filters
Edit Search
Sort by:
Relevance
Select all
Export selected citations
Select all
Export selected citations
Edit Search
Sort by:
Relevance
Select article: The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour
Restricted access
Research article
First published September, 2020
The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour
Georgia Frakolaki,
Virginia Giannou,
Constantina Tzia
Food Science and Technology International
Preview Abstract
Get Access
Select article: Amylases and Hemicellulases in Breadmaking. Degradation By-Products and Potential Relationship with Functionality
Restricted access
Research article
First published February, 2001
Amylases and Hemicellulases in Breadmaking. Degradation By-Products and Potential Relationship with Functionality
T. Jiménez,
M.A. Martínez-Anaya*
Food Science and Technology International
Preview Abstract
Get Access
1
10 / page
