Stress Relaxation and Oscillatory Tests to Distinguish Between Doughs Prepared from Wheat Flours of Different Varietal Origin
- 15 January 1998
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 75 (1) , 80-84
- https://doi.org/10.1094/cchem.1998.75.1.80
Abstract
No abstract availableKeywords
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