Mixing of wheat flour dough as a function of the physicochemical properties of the SDS-gel proteins
- 30 March 2000
- book chapter
- Published by Royal Society of Chemistry (RSC) in Special Publications
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Mixing of wheat flour dough as a function of the physicochemical properties of the SDS-gel proteinsSpecial Publications, 2000