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Wheat flour starch granule-size distribution and rheological properties of dough. Part 3. Amylographic measurements
Dr. Bl. Šebečić, B. ŠebečićVolume:
40
Year:
1996
Language:
english
Pages:
4
DOI:
10.1002/food.19960400410
File:
PDF, 458 KB
english, 1996