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Wet separation of wheat flours into starch and gluten fractions: the combined effects of water to flour ratio–dough maturation time and the effects of flour aging and ascorbic acid addition
Tunay Dik, Füsun Yöndem-Makascıoğlu, Cem H Aytaç, N Suzan KıncalVolume:
82
Year:
2002
Language:
english
Pages:
9
DOI:
10.1002/jsfa.1061
File:
PDF, 175 KB
english, 2002