Effect of long-term storage conditions on wheat flour and bread baking properties
Eloïse Lancelot, Joran Fontaine, Joëlle Grua-Priol, Alain Le‐Bail
Food Chemistry
Concepts
Food scienceWheat flourFood storageBread makingChemistry
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Eloïse Lancelot, Joran Fontaine, Joëlle Grua-Priol, Alain Le‐Bail
Food Chemistry