Relationships among Mixolab rheological properties of isolated starch and white flour and quality of baking products using different wheat cultivars

出版年份 2019 全文链接

标题

作者

关键词

Rheology, Wheat, Flour, Starch, Bread, Cookie

出版物

Volume 89, Issue -, Pages 102801

出版商

Elsevier BV

发表日期

2019-07-08

DOI

10.1016/j.jcs.2019.102801

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