Old Web
English
Sign In
Acemap
>
Paper
>
Effect of adding wheat and barley pearled fractions on the rheological properties of doughs for bakery products.
Effect of adding wheat and barley pearled fractions on the rheological properties of doughs for bakery products.
2014
A. Gazzola
Federico Marinaccio
Valentina Sovrani
Massimo Blandino
Keywords:
Starch
Rheology
Food science
Chemistry
Correction
Source
Cite
Save
Machine Reading By IdeaReader
0
References
1
Citations
NaN
KQI
[]