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Relationship between durum wheat protein properties and pasta dough rheology and spaghetti cooking quality

✍ Scribed by Dexter, James E.; Matsuo, Robert R.

Book ID: 120399187
Publisher: American Chemical Society
Year: 1980
Tongue: English
Weight: 509 KB
Volume: 28
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf60231a034

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