Viscoelastic behaviour of wheat dough with salt and a salt...

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Cereal Chemistry 2019 / 11

Viscoelastic behaviour of wheat dough with salt and a salt substitute studied by means of GlutoPeak ®

Amoriello, Tiziana, Carcea, Marina
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Language:
english
Journal:
Cereal Chemistry
DOI:
10.1002/cche.10237
Date:
November, 2019
File:
PDF, 10.88 MB
english, 2019
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