Peer-Reviewed Journal Details

Mandatory Fields

Authors

Wehrle K, Grau H and Arendt EK;

Year

1997

Month

January

Journal

Cereal Chemistry

Title

Effects of lactic acid, acetic acid and table salt on fundamental rheological properties of wheat dough.

Status

Published

Times Cited

()

Optional Fields

Keywords

Volume

Issue

Start Page

End Page

Abstract

Publisher Location

ISBN / ISSN

Edition

URL

DOI Link

Grant Details

Funding Body

Grant Details