On the influence of added lipid phases on the rheological properties of wheat flour doughs
- 1 July 1990
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 191 (1) , 35-39
- https://doi.org/10.1007/bf01202363
Abstract
No abstract availableKeywords
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