Old Web
English
Sign In
Acemap
>
Paper
>
Effect of magnesium salts addition on white wheat flour dough rheological properties
Effect of magnesium salts addition on white wheat flour dough rheological properties
2017
Georgiana-Gabriela Codina
Dumitru Zaharia
Sorina Ropciuc
Adriana Dabija
Keywords:
Biochemistry
Rheology
Biology
Magnesium salts
Food science
wheat flour
Correction
Source
Cite
Save
Machine Reading By IdeaReader
0
References
1
Citations
NaN
KQI
[]