Effect of Wheat Bran Addition and Screw Speed on Microstructure and Textural Characteristics of Common Wheat Precooked Pasta-Like Products.

标题
Effect of Wheat Bran Addition and Screw Speed on Microstructure and Textural Characteristics of Common Wheat Precooked Pasta-Like Products.
作者
关键词
-
出版物
出版商
Walter de Gruyter GmbH
发表日期
2011-09-23
DOI
10.2478/v10222-011-0010-z

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