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Effects of Acidification, Sodium Chloride, and Moisture Levels on Wheat Dough: I. Modeling of Rheological and Microstructural Properties

✍ Scribed by Mario Jekle, Thomas Becker

Book ID: 118814771
Publisher: Springer US
Year: 2012
Tongue: English
Weight: 217 KB
Volume: 7
Category: Article
ISSN: 1557-1858
DOI: 10.1007/s11483-012-9257-0

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