A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation
- 31 January 2004
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 18 (1) , 143-151
- https://doi.org/10.1016/s0268-005x(03)00059-6
Abstract
No abstract availableKeywords
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