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2009•Agricultural Sciences in ChinaRequires access

Effect of Waxy Wheat Flour Blends on the Quality of Fresh and Stale Bread

Peng QIN, Chuanxi Ma, Ronglin Wu, Zhiyou Kong, Boqiao Zhang

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Key concepts: Amylopectin, Food science, Amylose, Wheat flour, Endosperm, Starch, Chemistry, Waxy corn

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Effect of Waxy Wheat Flour Blends on the Quality of Fresh and Stale Bread — Research Paper | ScholarLens