Published in
Wiley, Journal of the Science of Food and Agriculture, 7(88), p. 1194-1200, 2008
DOI: 10.1002/jsfa.3197
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Use of durum residue flour, a lower value product of durum milling, by incorporation into wheat flour dough without deterioration in baking quality
Journal article published in 2008 by
Ian L. Batey,
Mike J. Sissons 
,
Sue Balfe,
Ray Hare,
Finlay MacRitchie
,
Sue Balfe,
Ray Hare,
Finlay MacRitchie
This paper was not found in any repository, but could be made available legally by the author.
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