The impact of extrusion parameters on the glutenin...

Journal of Cereal Science 2019 / 11 Vol. 90

The impact of extrusion parameters on the glutenin macropolymer content of flour-water dough

Li, Fang, Zhang, Yingquan, Li, Ming, Don, Clyde, Zhang, Bo, Guo, Boli, Wei, Yimin
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Volume:
90
Language:
english
Journal:
Journal of Cereal Science
DOI:
10.1016/j.jcs.2019.102849
Date:
November, 2019
File:
PDF, 634 KB
english, 2019
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