Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread

标题
Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread
作者
关键词
-
出版物
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 91, Issue 13, Pages 2495-2499
出版商
Wiley
发表日期
2011-07-06
DOI
10.1002/jsfa.4499

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