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A study on relationships between durum wheat semolina properties, technological mixing parameters and the properties of dough after mixing
Vinci, Paolo, Fois, Simonetta, Parente, Eugenio, Roggio, Tonina, Catzeddu, PasqualeVolume:
48
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12247
Date:
December, 2013
File:
PDF, 912 KB
english, 2013