Effect of l‐Ascorbic Acid on the Rheological Properties of Wheat Flour‐Water Dough
- 15 September 1997
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 74 (5) , 647-650
- https://doi.org/10.1094/cchem.1997.74.5.647
Abstract
No abstract availableKeywords
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