Effect of β-D-glucan concentrate and water addition on extensional rheology of wheat flour dough

出版年份 2015 全文链接

标题

作者

关键词

β-D-glucan concentrate, Extensibility, Dough inflation, Henky strain, Dough hardening index

出版物

Volume 63, Issue 1, Pages 633-639

出版商

Elsevier BV

发表日期

2015-04-06

DOI

10.1016/j.lwt.2015.03.092

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