![](/img/cover-not-exists.png)
Influence of Wheat Protein Contents and Fractions on Dough Rheological Properties as Determined by Using a Reconstitution Method
Yong-qiang LI, Ren-jun ZHU, Ji-chun TIANVolume:
7
Year:
2008
Language:
english
DOI:
10.1016/s1671-2927(08)60082-6
File:
PDF, 1.08 MB
english, 2008