Rheological properties of rice pasta dough supplemented with proteins and gums

Published 2008 View Full Article

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Title
Rheological properties of rice pasta dough supplemented with proteins and gums
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 23, Issue 3, Pages 849-855
Publisher
Elsevier BV
Online
2008-06-05
DOI
10.1016/j.foodhyd.2008.03.016

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