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Structural changes of flour-water dough during mixing process. Scanning electron microscopy of flour-water dough after fixation and enzymatic degradation of starch granules.
NIHEI, Kazuko, TORIKATA, Yasuo, KAGEYAMA, MinoruVolume:
37
Year:
1990
Journal:
NIPPON SHOKUHIN KOGYO GAKKAISHI
DOI:
10.3136/nskkk1962.37.4_266
File:
PDF, 2.10 MB
1990