Impact of sourdough, yeast and gluten on small and large deformation rheological profiles of durum wheat bread doughs

Published 2010 View Full Article

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Title
Impact of sourdough, yeast and gluten on small and large deformation rheological profiles of durum wheat bread doughs
Authors
Keywords
-
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 231, Issue 3, Pages 431-440
Publisher
Springer Nature
Online
2010-06-04
DOI
10.1007/s00217-010-1300-0
References
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