Time‐Resolved Shear Viscosity of Wheat Flour Doughs—Effect of Mixing, Shear Rate, and Resting on the Viscosity of Doughs of Different Flours
- 15 January 1997
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 74 (1) , 49-55
- https://doi.org/10.1094/cchem.1997.74.1.49
Abstract
No abstract availableKeywords
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