Debranning of wheat: Quality of flour and thermomechanical, microstructural, and extensional properties of dough
出版年份 2023 全文链接
标题
Debranning of wheat: Quality of flour and thermomechanical, microstructural, and extensional properties of dough
作者
关键词
-
出版物
Journal of Cereal Science
Volume 114, Issue -, Pages 103800
出版商
Elsevier BV
发表日期
2023-10-20
DOI
10.1016/j.jcs.2023.103800
参考文献
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