Effects of microwave heating on baking quality of wheat
In 2011-2012, wheat production in Canada was 20.1 Mt. As a major staple food globally, wheat is one of the grain widely used in baking industry as well. Both the physical and chemical characteristics of flours affect their quality and the subsequent products from them. The chemical compounds, namely...
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| Format: | Others |
| Language: | en |
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McGill University
2013
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=119735 |