Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties

Published 2013 View Full Article

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Title
Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 33, Issue 2, Pages 342-348
Publisher
Elsevier BV
Online
2013-04-18
DOI
10.1016/j.foodhyd.2013.04.007

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