Mineral Composition of Gluten, Starch, and Water-solubles Fractions of Wheat Flour and Its Relationship to Flour Quality

Unlock the secrets of wheat flour quality with this comprehensive analysis of its mineral composition. Written by Robert Keebler and Bequette, two leading experts in the field, this book is an invaluable resource for food scientists, bakers, and anyone interested in the science of baking.

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