Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread

Published 2011 View Full Article

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Title
Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread
Authors
Keywords
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Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 91, Issue 13, Pages 2495-2499
Publisher
Wiley
Online
2011-07-06
DOI
10.1002/jsfa.4499
References
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