![](/img/cover-not-exists.png)
Characteristics of Relationships Between Structure of Gluten Proteins and Dough Rheology – Influence of Dietary Fibres Studied by FT-Raman Spectroscopy
Nawrocka, Agnieszka, Miś, Antoni, Szymańska-Chargot, MonikaVolume:
11
Language:
english
Journal:
Food Biophysics
DOI:
10.1007/s11483-015-9419-y
Date:
March, 2016
File:
PDF, 719 KB
english, 2016