Relation Between Oxygen‐17 NMR and Rheological Characteristics of Wheat Flour Suspensions
- 1 July 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (4) , 1148-1151
- https://doi.org/10.1111/j.1365-2621.1985.tb13032.x
Abstract
No abstract availableThis publication has 23 references indexed in Scilit:
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