Effect of Mixing Time on Structural and Rheological Properties of Wheat Flour Dough for Breadmaking

Published 2010 View Full Article

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Title
Effect of Mixing Time on Structural and Rheological Properties of Wheat Flour Dough for Breadmaking
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 14, Issue 3, Pages 583-598
Publisher
Informa UK Limited
Online
2010-09-14
DOI
10.1080/10942910903295939
References
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