Viscosity as a Measure of Hydration Capacity of Wheat Flour and its Relation to Baking Strength

Sharp, FrancisGortner, Ross Aiken2012-11-202012-11-201923-10https://hdl.handle.net/11299/139552104 pagesen-USViscosity as a Measure of Hydration Capacity of Wheat Flour and its Relation to Baking Strength