INFLUENCE OF NATIVE LIPIDS ON THE RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGH AND GLUTEN
- 15 February 2006
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 37 (1) , 49-62
- https://doi.org/10.1111/j.1745-4603.2006.00038.x
Abstract
No abstract availableKeywords
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