Table_3.xls (5.5 kB)

Dough processing parameters.

Name: Dough processing parameters.
Published: 2015-01-20T14:43:47+00:00
License: https://creativecommons.org/licenses/by/4.0/
Keywords: Weissella confusa Dextransucrase, wc, High Fibre Baking Wheat bran, baking, bread textural quality, dextran, wheat bran, dextransucrase, volume, vtt

dataset

posted on 2015-01-20, 14:43 authored by Ilkka Kajala, Qiao Shi, Antti Nyyssölä, Ndegwa Henry Maina, Yaxi Hou, Kati Katina, Maija Tenkanen, Riikka Juvonen