Agglomeration of durum wheat semolina: Thermodynamic approaches for hydration properties measurements

标题
Agglomeration of durum wheat semolina: Thermodynamic approaches for hydration properties measurements
作者
关键词
-
出版物
JOURNAL OF FOOD ENGINEERING
Volume 109, Issue 3, Pages 619-626
出版商
Elsevier BV
发表日期
2011-10-20
DOI
10.1016/j.jfoodeng.2011.10.003

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