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Rheological and Structural Properties of Wiener-Type Products Substituted with Vital Wheat Gluten

✍ Scribed by C. -Y. MA; S. H. YIU; G. KHANZADA

Book ID: 108818152
Publisher: Institute of Food Technologists
Year: 1991
Tongue: English
Weight: 967 KB
Volume: 56
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1991.tb08017.x

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