Incorporation of soy proteins into the wheat–gluten matrix during dough mixing

✍ Scribed by E. Maforimbo; G. Skurray; S. Uthayakumaran; C. Wrigley

• Book ID: 113697812
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 266 KB
• Volume: 47
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2007.01.003