A Modified Procedure (One-stage Fermentation) for Evaluating Flour Cracker-making Potential

Lee, L.; Ng, P. K. W.; Steffe, J. F.

doi:10.13050/foodengprog.2002.6.2.201

Food Eng. Prog. 2002; 6(2):201-207

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2002.6.2.201

Article

A Modified Procedure (One-stage Fermentation) for Evaluating Flour Cracker-making Potential

L. Lee¹, P. K. W. Ng¹^,^*, J. F. Steffe¹

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¹Department of Food Science and Human Nutrition Michigan State University East Lansing, MI 48824-1224

^*Corresponding author: P. K. W. Ng, Department of Food Science and Human Nutrition Michigan State University East Lansing, MI 48824-1224, Phone: 517-355-8474, ext. 111, Fax: 517-353-8963, E-mail: ngp@msu.edu

ⓒ Copyright 2002 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: May 31, 2002