Effect of heat on rheology of gluten fractions from flours with different bread-making quality
Costas E. Stathopoulos, Amalia A. Tsiami, Bodgan J. Dobraszczyk, J. David SchofieldVolume:
43
Année:
2006
Langue:
english
Pages:
9
DOI:
10.1016/j.jcs.2005.12.004
Fichier:
PDF, 235 KB
english, 2006