Physicochemical properties of starch in relation to rheological properties of wheat dough (Triticum aestivum L.)

Published 2019 View Full Article

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Title
Physicochemical properties of starch in relation to rheological properties of wheat dough (Triticum aestivum L.)
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 297, Issue -, Pages 125000
Publisher
Elsevier BV
Online
2019-06-12
DOI
10.1016/j.foodchem.2019.125000

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