NDLI: The effects of fibre, starch damage and surfactants on the baking quality of wheat/cassava composite flours

Content Provider	Scilit
Author	Hudson, B. J. F. Ogunsua, A. O.
Copyright Year	1976
Description	Journal: International Journal of Food Science & Technology
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1976.tb00709.x/pdf
Ending Page	136
Page Count	8
Starting Page	129
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.1976.tb00709.x
Journal	International Journal of Food Science & Technology
Issue Number	2
Volume Number	11
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1976-04-01
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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The effects of fibre, starch damage and surfactants on the baking quality of wheat/cassava composite flours