Effect of endogenous phenolic acids on the mixing properties of wheat flour doughs
- 1 January 1986
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 4 (1) , 79-85
- https://doi.org/10.1016/s0733-5210(86)80009-1
Abstract
No abstract availableKeywords
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