Fractionation of cereal flour by sedimentation in non-aqueous systems. II. Rheological characterisation and baking performance of the protein fraction

✍ Scribed by Stephanie Hartmann; Peter Koehler

• Book ID: 113697945
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 923 KB
• Volume: 48
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2007.12.005