A comprehensive review of the implementation of hazard analysis critical control point (HACCP) to the production of flour and flour-based products.
作者： Ioannis S. Arvanitoyannis , Athina Traikou
DOI: 10.1080/10408390590967694
关键词:
摘要: … A typical dough system for yeast is prepared by blending flour with water. Gluten is formed from the two wheat flour proteins, gliadin and glutenin in the presence of water with mixing. …
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