Effect of Proofing Time and Wheat Flour Strength on Bleaching‚ Sensory Characteristics‚ and Volume of French Breads with Added Soybean Lipoxygenase

Junqueira‚ R.M.; Rocha‚ F.; Moreira‚ M.A.; Castro‚ I.A.

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Effect of Proofing Time and Wheat Flour Strength on Bleaching‚ Sensory Characteristics‚ and Volume of French Breads with Added Soybean Lipoxygenase

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Author(s):	Junqueira‚ R.M. ; Rocha‚ F. ; Moreira‚ M.A. ; Castro‚ I.A. Total Authors: 4
Document type:	Journal article
Source:	CEREAL CHEMISTRY; v. 84, n. 5, p. 443-449, 2007.

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