Rheological properties of dough and baking quality of products using coloured wheat

Published 2018 View Full Article

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Title
Rheological properties of dough and baking quality of products using coloured wheat
Authors
Keywords
-
Journal
PLANT SOIL AND ENVIRONMENT
Volume 64, Issue No. 5, Pages 203-208
Publisher
Czech Academy of Agricultural Sciences
Online
2018-04-18
DOI
10.17221/62/2018-pse

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